Seared Rockfish
with Caper Aioli, Oven Fries, and Arugula Artichoke Salad
- Fish
- Eggs
- Soy
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.
Ingredients
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
Utensils
Cooking Steps
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.
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.
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.
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 arugula and artichokes in a large bowl with a squeeze of lemon, drizzle of olive oil, and pinch of salt and pepper.
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!
