Pan-Seared Rockfish with Parsley Potatoes & Radish-Cucumber Crunch
A bright, coastal-feeling fish dinner with crisp-edged rockfish, golden potatoes, and a punchy radish-cucumber salad. It uses seasonal Washington produce and keeps the flavors clean, crunchy, and very different from the recent salmon and shrimp meals.
Back to full listIngredients
- Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99/lb
- Yukon Gold Potatoes 1 lb $1.49/lb
- Green Top Red Radishes 1 bunch $1.99
- Cucumber 1 ct $0.99
- Fresh Organic Lemon - Each 1 each $1.69
- Organic Parsley 1 bunch $1.99
- Garlic 1 bulb $1.50 each
- Jumbo Yellow Onions 1/2 lb $1.49/lb
Instructions
- Prep the oven to 450°F. Cut 1 lb Yukon Gold Potatoes ($1.49/lb) into small wedges. Thinly slice 1/2 lb Jumbo Yellow Onion (from $1.49/lb). Thinly slice 1 bunch Green Top Red Radishes ($1.99) and 1 Cucumber ($0.99). Mince 2 cloves Garlic (from 1 bulb at $1.50 each). Chop 2 tablespoons Organic Parsley ($1.99/bunch). Pat dry 1 lb Rockfish Fillet (Wild Caught Fresh) ($6.99/lb).
- Toss the 1 lb Yukon Gold Potatoes and 1/2 lb sliced Jumbo Yellow Onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast at 450°F for 20 to 25 minutes, flipping once, until browned and tender.
- While the potatoes roast, make the salad: combine the sliced 1 bunch Green Top Red Radishes, 1 sliced Cucumber, 1 tablespoon lemon juice from 1 Fresh Organic Lemon - Each ($1.69), 1 tablespoon chopped Organic Parsley, 1 tablespoon olive oil, and a pinch of salt. Let it sit so the radishes soften slightly.
- Season the 1 lb Rockfish Fillet with the minced 2 Garlic cloves, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper.
- Heat a large skillet over medium-high heat. Add a little oil, then cook the 1 lb seasoned Rockfish Fillet for about 3 to 4 minutes per side, depending on thickness, until lightly browned and just flaky. If the fillet is large, cut it into 2 portions before cooking.
- Toss the roasted potatoes and onions with the remaining 1 tablespoon chopped Organic Parsley and a small squeeze of lemon juice.
- Serve the pan-seared rockfish with the parsley potatoes and the crisp radish-cucumber salad.
Cook time: 30 minutes
Estimated cost: $14-18
Health notes: About 430-520 calories per serving. Lean, high-protein fish with a good amount of potassium from potatoes and hydrating, fiber-rich vegetables in the salad. A smart lighter dinner that still feels satisfying.
Drink pairing: Albariño is terrific with the rockfish and lemony salad, bringing saline freshness and citrus lift. Pinot Gris is another easy, crowd-pleasing option with enough body for the potatoes and enough zip for the radish.