with Caper Aioli, Oven Fries, and Arugula Artichoke Salad
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
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!