Careme

Ingredients

• Steelhead fillet (Fresh Farm Raised), 1 lb 1 lb $8.99 (sale)
• Brussels sprouts, 1 lb 1 lb $3.99
• Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 1 bag (24 oz) $3.50 (sale)
• Kroger® Fresh Lemons bag, 2 lb (use 1 lemon) 1 lemon (from bag) $4.99
• Shallots, 1 lb (use 1 small) 1 small shallot $4.49
• Organic Italian Parsley, each 2 tbsp chopped $2.49
• Pantry: capers 1–2 tbsp —
• Pantry: olive oil 2–3 tbsp —
• Pantry: butter 1–2 tbsp —
• Pantry: Dijon mustard (optional) 1 tsp —
• Pantry: salt, black pepper to taste —

Instructions

1. Prep: Heat oven to 425°F. Put a sheet pan in the oven to preheat (helps the Brussels crisp).
2. Prep: Halve 1 lb Brussels sprouts (trim stem ends first). In a bowl, toss the halved Brussels sprouts with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Cook (oven): Carefully remove the hot sheet pan and spread the Brussels sprouts cut-side down. Roast at 425°F for 18–22 minutes, flipping once halfway, until browned and tender.
4. Prep: While Brussels roast, cut 24 oz gold potatoes into 1 1/2-inch chunks. Add potatoes to a pot with cold salted water (about 1 tsp salt).
5. Cook (stove): Bring potatoes to a boil, then simmer 12–15 minutes until very tender when pierced. Drain well, then return to the hot pot to steam-dry for 1 minute.
6. Finish potatoes (stove): Smash potatoes with a fork or masher. Stir in 1 tbsp butter, 1 tbsp olive oil, 1–2 tbsp lemon juice (from 1 lemon), 1/4 tsp black pepper, and salt to taste. Cover to keep warm.
7. Prep: Pat dry the 1 lb steelhead fillet and cut into 2 portions. Season both sides with 3/4 tsp salt and 1/4 tsp black pepper. Zest the lemon (about 1 tsp) and reserve.
8. Cook fish (stove): Heat 1 tbsp olive oil in a nonstick or stainless skillet over medium-high heat. Place steelhead skin-side down (if it has skin) and cook 3–5 minutes until the edges turn opaque. Flip and cook 2–4 minutes more until just cooked through (aim for medium, not dry). Transfer fish to plates.
9. Sauce (stove): In the same skillet over medium heat, add 1 tsp olive oil if the pan is dry. Add 1 small shallot, finely minced, and cook 45–60 seconds. Add 1–2 tbsp capers and cook 30 seconds. Add 1/4 cup water and scrape up browned bits. Stir in 1 tbsp butter, 1 tsp Dijon (optional), 1 tsp lemon zest, and 1–2 tbsp lemon juice. Simmer 30–60 seconds until glossy; pepper to taste.
10. Serve: Spoon lemon-caper sauce over the steelhead. Plate with roasted Brussels sprouts and smashed gold potatoes. Finish with 2 tbsp chopped parsley over everything.