Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) ~12 oz fillet $6.99/lb (sale)
• Fresh Organic On the Vine Tomatoes (or Roma tomatoes) ~12 oz tomatoes, diced $3.29/lb (vine) or $2.99/16 oz (Roma)
• Organic Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Lemon 1 lemon (zest + juice)
• Simple Truth Organic® Broccoli and Cauliflower (or Organic Broccoli Bunch) ~12–16 oz broccoli florets $3.99/16 oz (broccoli+cauli) or $3.19/lb (broccoli bunch)
• Organic Russet Potatoes ~12 oz (1 large), cut into 1-inch cubes $1.69/lb
• Olive oil 3 tbsp (divided)
• Dried oregano 1 tsp
• Red pepper flakes 1/4 tsp (optional)
• Kosher salt 1 1/4 tsp (divided) + more to taste
• Black pepper 1/2 tsp
• Optional: olives or capers (pantry) 2 tbsp chopped olives or 1 tbsp capers
• Optional: baby dill (for garnish) 1 tbsp chopped $2.49/0.5 oz

Instructions

1. Heat oven to 425°F. Place a rimmed sheet pan in the oven to preheat (helps potatoes crisp).
2. Prep potatoes: cut ~12 oz russet potato into 1-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Start potatoes: carefully remove hot sheet pan, spread potatoes in a single layer, and roast 15 minutes.
4. Prep fish and topping: pat dry ~12 oz rockfish. In a bowl mix ~12 oz diced tomatoes, 2 minced garlic cloves, 1 tsp dried oregano, optional 2 tbsp chopped olives (or 1 tbsp capers), 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, optional 1/4 tsp red pepper flakes, plus lemon zest from 1 lemon and 1 tbsp lemon juice.
5. Add broccoli: after potatoes have roasted 15 minutes, toss ~12–16 oz broccoli florets with 1 tbsp olive oil, 1/4 tsp kosher salt, and a pinch of pepper. Push potatoes to one side and add broccoli to the other side. Roast 10 minutes.
6. Add fish: move broccoli/potatoes aside to make space (or use a second small pan). Place rockfish on the sheet pan, drizzle with 1 tsp olive oil, and sprinkle with 1/4 tsp kosher salt. Spoon the tomato-garlic mixture over the fish.
7. Finish roasting: roast 10–12 minutes, until fish flakes easily and hits ~140°F. If you want more color, broil 1–2 minutes at the end (watch closely).
8. Brighten and serve: squeeze remaining lemon juice over everything to taste. Garnish with 1 tbsp chopped dill if using. Plate fish with roasted tomatoes, plus crispy potatoes and roasted broccoli.