Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh), 1 lb 12–14 oz (cook the rest or save) $9.99 (reg)
• NatureSweet Constellation® Medley Snacking Tomatoes (16.5 oz) 12–16 oz $5.99 (reg)
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thin-sliced $2.79 (reg)
• Simple Truth Organic® Oregano 1 tsp dried or 1 Tbsp fresh $2.79 (reg)
• Organic Lacinato Kale 1 bunch $2.99 (reg)
• Jumbo Yellow Onions (1 lb) 1/2 onion, thin-sliced $1.29 (sale)
• Fresh Organic Lemon - Each 1/2 lemon (juice) + wedges to serve $1.69 (reg)
• Olive oil 2 1/2 Tbsp, divided
• Kosher salt & black pepper to taste
• Optional: olives or capers 2 Tbsp (if you have)

Instructions

1. Heat oven to 425°F.
2. Tomato base: In a baking dish, toss tomatoes with sliced garlic, oregano, 1 1/2 Tbsp olive oil, salt, pepper, and optional olives/capers. Roast 10 minutes to start bursting the tomatoes.
3. Add fish: Pat rockfish dry; season with salt and pepper. Nestle fillets into the hot tomato mixture. Drizzle with a little more olive oil if needed. Bake 10–14 minutes, until fish flakes easily.
4. Finish with lemon: Squeeze 1/2 lemon over the dish right after it comes out of the oven. Spoon the tomato-garlic juices over the fish.
5. Sauté kale: While fish bakes, heat 1 Tbsp olive oil in a skillet over medium. Cook sliced onion with a pinch of salt 3–4 minutes. Add kale ribbons with 2 Tbsp water; toss and cook 3–5 minutes until wilted. Season with pepper and a squeeze of lemon if desired.
6. Serve: Plate rockfish topped with roasted tomatoes and juices, with sautéed kale on the side. Add lemon wedges.