Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz fillet (2 portions) $9.99/lb
• Organic Spaghetti Squash 1 small (about 2–2.5 lb) $1.99/lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved $3.50 (sale) / 10 oz
• Simple Truth Organic® Thai Basil Container (or regular basil) 1/2 oz (a small handful), torn $2.79
• Organic Yellow Peeled Onions 1/2 onion, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 2 cloves, sliced or minced $2.79 (3 ct)
• Olive oil 2 tbsp, divided
• Butter (optional) 1 tbsp
• Lemon 1/2, juiced
• Salt & pepper to taste
• Optional: crushed red pepper flakes pinch
• Optional: Parmesan 2 tbsp

Instructions

1. Prep (oven): Heat oven to 425°F. Halve spaghetti squash lengthwise, scoop seeds, rub cut sides with 1 tsp olive oil, salt, pepper. Place cut-side down on a sheet pan.
2. Roast squash (oven): Roast until easily pierced, 30–40 minutes (smaller squash cooks faster).
3. Start sauce (stove): In a skillet, heat 1 tbsp olive oil over medium. Add onion and a pinch of salt; cook until softened, 4–5 minutes. Add garlic and (optional) red pepper; cook 30 seconds.
4. Burst tomatoes: Add halved grape tomatoes; cook, stirring, until they slump and get jammy, 6–8 minutes. Stir in butter (optional) and lemon juice. Taste and adjust salt/pepper.
5. Cook fish (stove): Push sauce to the edges of the skillet to make space (or use a second pan). Pat rockfish dry; season with salt/pepper. Add a drizzle of oil, then sear fish over medium-high until browned and flaky, about 2–3 minutes per side (thickness matters).
6. Finish: Turn off heat. Spoon tomatoes/onions over the fish and scatter torn Thai basil to perfume the sauce.
7. Serve: Scrape spaghetti squash into strands with a fork, season with a little olive oil, salt, pepper (and Parmesan if using). Top with rockfish and plenty of tomato-basil pan sauce.