Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Cabbage 1 lb $1.49/lb
• Carrots 1/2 lb $1.69/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Fresh Organic Lemon 1 $1.69 each
• Parsley 1 small bunch $1.69 each
• Garlic 2 cloves $1.50 each
• Olive oil, butter, salt, black pepper as needed pantry

Instructions

1. Prep 1 lb rockfish fillet ($6.99/lb sale) by patting it dry and cutting into 2 portions. Scrub 1 lb Yukon Gold potatoes ($1.49/lb), thinly slice 1/2 lb jumbo yellow onion ($0.75 of the $1.49/lb price), shred 1 lb green cabbage ($1.49/lb), peel and slice 1/2 lb carrots ($0.85 of the $1.69/lb price), mince 2 garlic cloves (about $0.20 from 1 head at $1.50), chop 2 tablespoons parsley (from 1 bunch at $1.69), and zest plus juice 1 organic lemon ($1.69).
2. Boil the 1 lb Yukon Gold potatoes in salted water for 12 to 15 minutes until tender. Drain, let them steam dry, then lightly smash on a sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast at 450°F for 20 to 25 minutes until crisp at the edges.
3. While the potatoes start roasting, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the 1/2 lb sliced jumbo yellow onion and 1/2 lb sliced carrots and cook 4 minutes. Add the 1 lb shredded green cabbage, 2 minced garlic cloves, 1/2 teaspoon salt, and a few grinds of black pepper. Cook 5 to 6 minutes until the cabbage softens and gets a little color.
4. Stir 2 tablespoons lemon juice and 2 tablespoons water into the cabbage mixture. Nestle the 2 portions of 1 lb rockfish over the vegetables. Rub the fish with 1 teaspoon olive oil, half the lemon zest, 1/4 teaspoon salt, and black pepper.
5. Transfer the skillet to the 450°F oven and roast the rockfish and cabbage for 8 to 10 minutes, until the fish flakes easily.
6. Mix 1 tablespoon chopped parsley, the remaining lemon zest, and 1 tablespoon melted butter or olive oil in a small bowl.
7. Plate the roasted cabbage-carrot mixture, top with the rockfish, and serve with the smashed Yukon Gold potatoes. Spoon the parsley-lemon mixture over the fish just before serving.