Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (on sale) 12–14 oz (2 fillets) $7.99 / 1 lb (sale)
• Broccoli Crown 1 large crown (~12 oz), cut into florets (stems peeled/sliced optional) $2.99 / 1 lb
• Organic Yukon Gold Potatoes 12 oz potatoes (about 2 medium), cut into 1-inch chunks $4.99 / 3 lb
• Organic Garlic 2 cloves, minced $6.99 / lb
• Lemon (not in sale list) 1 (zest + 2 tbsp juice)
• Capers (not in sale list) 2 tbsp, drained
• Butter (not in sale list) 1–2 tbsp
• Olive oil (not in sale list) 2 tbsp
• Dijon mustard (not in sale list, optional) 1 tsp
• Chicken or veg stock (not in sale list) 1/3 cup (or water)
• Salt & black pepper (not in sale list) to taste
• Parsley (not in sale list, optional) 1–2 tbsp chopped

Instructions

1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 1-inch chunks. Add to a pot, cover with cold salted water, and bring to a boil; simmer 12–15 minutes until tender.
2. Prep the broccoli: cut ~12 oz broccoli into bite-size florets (slice peeled stems too if using).
3. Prep the fish: pat 12–14 oz rockfish dry. Season both sides with salt and black pepper. Zest the lemon and squeeze 2 tbsp juice.
4. Roast the broccoli (oven method): heat oven to 450°F. Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast 12–15 minutes, shaking once, until browned at edges and tender-crisp.
5. Sear the rockfish (stove): while broccoli roasts, heat 1 tbsp olive oil in a nonstick or well-seasoned skillet over medium-high. Add fish and cook 2–3 minutes on the first side until nicely golden. Flip and cook 1–2 minutes more until the fish flakes easily (rockfish cooks fast). Transfer fish to a plate.
6. Make the lemon-caper pan sauce: reduce heat to medium. Add 1 tbsp butter to the same pan. Add 2 minced garlic cloves; stir 20–30 seconds. Add 2 tbsp drained capers and stir 15 seconds. Add 1/3 cup stock (or water), 2 tbsp lemon juice, and optional 1 tsp Dijon. Simmer 1–2 minutes, scraping up browned bits. Turn off heat and swirl in another 1 tbsp butter if you want it richer.
7. Smash the potatoes: drain potatoes well. Return to pot; add 1 tbsp butter and a pinch of salt and pepper. Smash with a fork/masher, adding 1–2 tbsp warm water or milk if needed to loosen.
8. Serve: plate smashed potatoes + roasted broccoli. Top fish with spoonfuls of lemon-caper sauce. Finish with parsley and a little extra lemon zest if you like.