Careme

Ingredients

• Wild-caught rockfish fillet 12–14 oz (2 portions) $7.99 sale (1 lb)
• Organic leeks 1 large leek (about 8 oz), cleaned well, thinly sliced $5.49 (1 lb)
• Organic yellow potatoes 12 oz, cut into 1-inch chunks $2.49 (1 lb)
• Simple Truth Organic garlic bulbs (3 ct) 2 cloves, minced $2.79
• Lemon 1 (zest + juice)
• Olive oil 2 1/2 tbsp
• Dry white wine or broth 1/4 cup
• Dijon mustard 1 tsp
• Unsalted butter (optional) 1 tbsp
• Salt + black pepper to taste
• Fresh dill (optional) 1–2 tbsp, chopped $2.79 (0.5 oz)

Instructions

1. Heat oven to 425°F. Prep: scrub and cut 12 oz yellow potatoes into 1-inch chunks; thinly slice 1 cleaned leek (about 8 oz); mince 2 garlic cloves; zest and juice 1 lemon. Pat 12–14 oz rockfish dry; season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. On a rimmed sheet pan, toss the potatoes and sliced leek with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in an even layer and roast 15 minutes.
3. In a small bowl, stir together 1/4 cup white wine (or broth), 1 tsp Dijon, the lemon zest, and 1 tbsp lemon juice.
4. Pull the pan out. Nestle the seasoned rockfish on top of the vegetables. Drizzle the fish with the remaining 1/2 tbsp olive oil, then pour the wine-mustard-lemon mixture around (not directly over) the fish.
5. Roast 10–14 minutes, until the rockfish flakes easily and potatoes are tender (fish should be opaque; aim ~135°F internal if you temp it).
6. Optional finish: dot 1 tbsp butter around the pan and return to the oven 1 minute to melt into the juices. Taste the pan juices and brighten with another squeeze of lemon if needed.
7. Serve the fish over the leek-potato mixture and spoon the lemony pan juices on top. Finish with 1–2 tbsp chopped dill if using.