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Seared Rockfish

with Caper Aioli, Oven Fries, and Arugula Artichoke Salad

Seared Rockfish

Crisp, golden rockfish pairs with tangy caper aioli, oven-baked fries, and a peppery arugula artichoke salad for a bright, satisfying seafood dinner.

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Ingredients

For 2 servings

  • 1 jar Artichokes
  • 2 ounce Arugula
  • 1 ounce Capers
  • 2 clove Garlic
  • 1 unit Lemon
  • 1 jar Mayonnaise
  • ¼ ounce Parsley
  • 12 ounce Rockfish
  • 12 ounce Yukon Gold Potatoes

Additional Ingredients

  • 1 tablespoon Olive Oil
  • unit Pepper
  • unit Salt
Seared Rockfish
American
PDF
DifficultyEasy
Total Time30m
Calories496
Protein34g
Carbs41g
Fat27g
Tags:
Gluten-freeProtein SmartCalorie SmartFiber SmartLow SugarEat FirstContains shellfish
⚠️Allergens:
🥚Eggs🐟Fish🌱Soy

Swaps and substitutions

For egg-free needs, use a dairy-free aioli or a vegan mayo-based sauce in place of the creamy topping. If you need to avoid fish, swap in seared tofu or thick cauliflower steaks and keep the same bright finish.

What to serve with it

Serve with a crisp white wine or sparkling water with lemon to echo the bright, briny flavors. A simple tomato salad or roasted asparagus also fits well and keeps the plate light.

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