Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 12–14 oz total (2 fillets) $6.99/lb (sale)
• Green Asparagus 1/2 lb, woody ends trimmed $5.99/lb
• Organic Yukon Gold Potatoes (3 lb bag) 12 oz (about 3–4 small), scrubbed $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, finely chopped $2.79
• Lemon 1 (zest + 2 Tbsp juice)
• Capers (optional but great) 1 1/2 Tbsp, drained
• Butter 2 Tbsp, divided
• Olive oil 2 Tbsp, divided
• Dijon mustard (optional) 1 tsp
• Salt + black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Put a medium pot of salted water on the stove. Scrub 12 oz Yukon gold potatoes and cut into 1 1/2-inch chunks. Trim 1/2 lb asparagus. Mince 2 garlic cloves. Zest and juice 1 lemon (you want ~2 Tbsp juice). Pat 12–14 oz rockfish very dry and season both sides with salt and black pepper.
2. Cook potatoes: Boil the 12 oz potatoes 12–15 minutes until very tender. Drain, return to pot, and let steam-dry 2 minutes.
3. Roast asparagus: On a sheet pan, toss 1/2 lb asparagus with 1 Tbsp olive oil, salt, and pepper. Roast 8–10 minutes until crisp-tender and lightly browned at tips.
4. Sauté rockfish: Heat a large oven-safe skillet on the stove over medium-high heat. Add 1 Tbsp olive oil + 1 Tbsp butter. When foamy, add the seasoned rockfish. Cook 2–3 minutes until golden, then flip. Transfer skillet to the 425°F oven for 4–6 minutes (depending on thickness) until fish flakes easily.
5. Make quick lemon-caper pan sauce: Move fish to a plate. Put skillet back on low heat. Add 1 Tbsp butter, 2 minced garlic cloves, and 1 1/2 Tbsp capers; cook 30 seconds. Stir in 2 Tbsp lemon juice, lemon zest, and 1 tsp Dijon (optional). Taste and adjust salt/pepper.
6. Smash potatoes: To the steamed potatoes, add 1 Tbsp butter, a pinch of salt, and 1–2 Tbsp olive oil. Smash with a fork/masher to your preferred texture. Add a splash of water if needed.
7. Serve: Plate smashed potatoes, roasted asparagus, and rockfish. Spoon the lemon-caper sauce over the fish and a little over the potatoes.