Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught about 1.5 lb $6.99/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Parsnips Bulk 1 lb $3.49/lb
• Green Savoy Cabbage 1 lb $2.69/lb
• Shallots 1 large $4.49/lb
• Kroger® Whole Garlic Bulbs 2 cloves $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 3/4 cup $1.79
• Fresh Organic Lemon 1 $1.69
• Organic Italian Parsley 2 tbsp chopped $2.49
• Simple Truth Organic® Thyme 1 tsp leaves $2.79

Instructions

1. Prep the ingredients: pat dry about 1.5 pounds Fresh Rockfish Fillet Pacific Caught at $6.99 per pound and cut into 4 equal portions. Peel and cube 1 pound Yukon Gold Potatoes at $1.49 per pound and 1 pound Parsnips Bulk at $3.49 per pound. Thinly shred 1 pound Green Savoy Cabbage at $2.69 per pound. Finely dice 1 large Shallot at $4.49 per pound. Mince 2 cloves from Kroger® Whole Garlic Bulbs at $2.49. Zest and juice 1 Fresh Organic Lemon at $1.69. Chop 2 tablespoons Organic Italian Parsley at $2.49 and strip 1 teaspoon thyme leaves from the Simple Truth Organic® Thyme at $2.79.
2. Put the 1 pound Yukon Gold Potatoes and 1 pound Parsnips Bulk into a saucepan, cover with salted water, and bring to a boil. Simmer until very tender, about 15 to 18 minutes.
3. While the potatoes and parsnips cook, heat a large skillet over medium heat with oil. Add the diced 1 large Shallot and 1 minced garlic clove, then cook 1 minute. Add the shredded 1 pound Green Savoy Cabbage with salt and pepper and cook, stirring, until softened and just silky, about 6 to 8 minutes. Add 1/4 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth at $1.79 and 1 teaspoon lemon juice from the 1 Fresh Organic Lemon, then cook until tender and glossy. Keep warm.
4. Drain the cooked 1 pound Yukon Gold Potatoes and 1 pound Parsnips Bulk. Mash with a splash of olive oil, 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth, half the lemon zest, salt, pepper, and the 1 teaspoon thyme until smooth and silky. Cover to keep warm.
5. Season the 4 portions of Fresh Rockfish Fillet Pacific Caught with salt, pepper, and a little of the remaining lemon zest. Heat a large nonstick or stainless skillet over medium-high heat with oil. Sear the fish presentation-side down first until golden, about 3 to 4 minutes, then turn and cook 2 to 3 minutes more until just opaque.
6. Add the remaining 1 minced garlic clove to the fish pan for the final minute, then squeeze in a little juice from the 1 Fresh Organic Lemon. Spoon the pan juices over the fish.
7. To serve, spread the parsnip-potato mash on each plate, top with a nest of the braised 1 pound Green Savoy Cabbage, and set a seared rockfish portion on top or alongside. Finish with the 2 tablespoons chopped Organic Italian Parsley and a final light squeeze of lemon. Serve with Sauvignon Blanc or Chardonnay.