Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (for 2 people) $6.99 sale / 1 lb
• Organic Russet Potatoes 1 lb, scrubbed, cut into 1-inch chunks $1.69 / lb
• Organic Lacinato Kale 1 bunch, stems removed, leaves sliced $2.79 / 1 ct
• Simple Truth Organic® Garlic Bulbs 2 cloves, thinly sliced $1.99 / 3 ct
• Fresh Lemon (not in list) 1 lemon (zest + 2 tbsp juice) —
• Capers (not in list) 2 tbsp, drained —
• Butter (not in list) 2 tbsp —
• Olive oil (not in list) 2–3 tbsp, divided —
• Red pepper flakes (not in list) Pinch (optional) —
• Salt & black pepper (not in list) To taste —
• Optional: Organic Jumbo Yellow Onion 1/2 onion, thinly sliced (optional for the kale) $1.49 / lb

Instructions

1. Prep: Heat oven to 450°F. Pat 12 oz rockfish dry; season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper. Scrub and cut 1 lb russet potatoes into 1-inch chunks. Destem and slice 1 bunch lacinato kale. Thinly slice 2 garlic cloves. Zest and juice 1 lemon (you want ~2 tbsp juice).
2. Roast potatoes: Toss the 1 lb potato chunks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan. Roast at 450°F for 18 minutes, then flip and roast 8–10 minutes more until browned and tender.
3. Roast fish: Push potatoes to one side of the sheet pan. Add the seasoned 12 oz rockfish to the open side, drizzle with 1 tsp olive oil, and roast at 450°F for 8–12 minutes (depending on thickness) until the fish flakes easily.
4. Make lemon-caper butter: While fish roasts, melt 2 tbsp butter in a small skillet over medium heat. Add the sliced 2 garlic cloves and cook 30–45 seconds. Stir in 2 tbsp drained capers, the lemon zest, and 2 tbsp lemon juice. Add a pinch of red pepper flakes if using; taste and adjust salt.
5. Sauté kale: In a separate skillet (or wipe out the butter skillet after making sauce), heat 2 tsp olive oil over medium-high. Add sliced kale (and 1/2 thin-sliced onion if using) with a pinch of salt. Splash in 2 tbsp water, cover 2 minutes to steam, then uncover and toss 2–3 minutes until glossy and tender.
6. Serve: Plate the roasted potatoes and sautéed kale. Top rockfish with the warm lemon-caper butter sauce (use all of it). Add extra lemon wedges if you like it brighter.