Sauteed Rockfish in a White Wine Caper Sauce

with Roasted Potatoes and Green Beans

30 min

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Contains: Seafood, Sulphites, and Tree Nuts.

May Contain: Egg, Milk, Mustard, Peanuts, Sesame, Soy, Wheat, and Gluten.

What We'll Send

Baby Boomer Potatoes
Green Beans
Sicilian Mixed Olives
Garlic
Red Pepper Flakes
Shallot
Walnuts
Parsley
Lemon
White Cooking Wine
Capers
Rockfish
Herb Blend
Marjoram, Herbes de Provence
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 591
Fat 29g
Protein 33g
Carbohydrates 50g

What You'll Need

Cooking Directions

0

To make cooking the fish easier, split each rockfish fillet into two pieces before cooking in Step 3.

1

Cook Vegetables


- Turn oven on to 425°F.
- Line a baking sheet with foil.
- Wash potatoes and green beans.
- Trim ends from green beans. Cut potatoes into 1 inch pieces.
- Place vegetables on baking sheet. Toss with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season with salt and pepper to taste.
- Place baking sheet in oven and set a timer for 15 minutes.
- When timer goes off, toss vegetables and return to oven for 8-12 minutes, or until golden and tender.

2

Prepare Ingredients


- Drain rockfish and pat dry with paper towel. Season with salt and pepper.
- Wash lemon and parsley.
- Zest and cut lemon in half.
- Pick and chop parsley leaves.
- Coarsely chop walnuts.

3

Cook Fish


- Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium.
- Once hot, carefully place fish fillets in skillet. Cook for 1-2 minutes per side, or until fish is opaque but not cooked through.
- Remove fish from skillet and set aside.

4

Prepare Sauce


- Add shallots and garlic to same skillet. Cook for 1-2 minutes or until shallots are softened.
- Add white cooking wine, herb blend, lemon zest, and half of the lemon juice. Cook for 2-3 minutes until liquid is slightly reduced.
- Add walnuts, capers, and olives to skillet. Season with salt and red pepper flakes to taste.
- Return fish to skillet. Cook for 1-2 minutes, or until fish is flaky and cooked through.

5

Plate + Serve


- Divide potatoes and green beans onto plates. Lay a rockfish fillet on the side.
- Spoon sauce over fish. Garnish with chopped parsley.
- Serve with lemon wedges.
- Enjoy!

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