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American Recipes

Seared Rockfish

Seared Rockfish

Seared Rockfish

with Caper Aioli, Oven Fries, and Arugula Artichoke Salad

Recipe Development TeamPublished on September 21, 2016

4.0

(2.6K customers rated)

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Our chefs put a lighter spin on the crowd-pleasing fish and chips by ditching the deep-frying entirely. Instead, they pan-sear the mild and flaky whitefish, bake the fries, and serve it all alongside peppery greens and a creamy aioli.

Tags:

Eat First

•Gluten-free

•Contains shellfish

Allergens:

Fish

•Eggs

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Rockfish

(Contains: Fish)

1 jar

Mayonnaise

(Contains: Eggs)

1 ounce

Capers

1 unit

Lemon

¼ ounce

Parsley

2 clove

Garlic

12 ounce

Yukon Gold Potatoes

2 ounce

Arugula

1 jar

Artichokes

(Contains: Soy)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories496 kcal

Energy (kJ)2075.3 kJ

Fat27 g

Saturated Fat3 g

Carbohydrate41 g

Sugar4 g

Dietary Fiber10 g

Protein34 g

Cholesterol98 mg

Sodium638 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Small Bowl

•Large Pan

•Large Bowl

Instructions

Prep

1

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch wedges (like steak fries). Cut lemon into wedges. Mince or grate ¼ teaspoon garlic. Finely chop 1 Tablespoon parsley leaves. Drain artichokes.

Bake the fries

2

Toss potatoes on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Bake until golden brown and crispy, 20-25 minutes, turning once halfway through.

Make the caper aioli

3

Drain and finely chop capers. In a small bowl, combine mayonnaise, parsley, capers, garlic (to taste), and a squeeze of lemon. Season to taste with salt and pepper.

4

Cook the fish: Season rockfish on all sides with salt and pepper. With 5-7 minutes to go on the potatoes, heat a drizzle of olive oil in a large pan over high heat. Once very hot (oil should shimmer), add rockfish. Cook until slightly golden on outside and just opaque on inside, 2-3 minutes per side

Toss the salad

5

Toss arugula and artichokes in a large bowl with a squeeze of lemon, drizzle of olive oil, and pinch of salt and pepper.

6

Finish: Plate the seared rockfish alongside the arugula artichoke salad and oven fries. Serve with a dollop of caper aioli and a lemon wedge. Enjoy!

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