Fresh Fish Of The Day Recipe

Preheat & prep

Preheat oven to 425°F (220°C). Toss the baby potatoes in a large bowl with 2 tbs olive oil, chopped rosemary, crushed garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Arrange the seasoned potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, stirring once halfway, until golden brown and tender when pierced with a fork. If potatoes are large, increase time by 5–10 minutes.

Prepare fish

Pat the fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (total amounts from ingredients).

Marinade

In a small bowl, combine 3 tbs olive oil, minced garlic, juice of the lemon, and chopped parsley. Brush or drizzle this mixture over both sides of the fillets and let rest at room temperature for 10–15 minutes while potatoes roast.

Cook fish

When potatoes have about 8–10 minutes remaining, heat a large nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil to the pan. Sear the fillets skin-side down (if skin-on) for 3–4 minutes until crisp, then carefully flip and cook 2–4 minutes more (depending on thickness) until opaque and flake easily with a fork (internal temp ~135–140°F/57–60°C). Alternatively, for thicker fillets or an easier hands-off method, place fillets on a parchment-lined baking sheet and bake at 425°F (220°C) for 8–12 minutes.

Squeeze a bit of lemon over cooked fillets and rest for 2 minutes before plating.

Blanch or roast vegetables

If using tender vegetables (asparagus tips, green beans, broccolini): bring a pot of salted water to a boil, blanch vegetables 2–3 minutes until bright and just tender, then drain and plunge into ice water to stop cooking. If using heartier vegetables (baby carrots): toss with 1 tbs oil or melted butter, salt and pepper and roast on a separate sheet at 400–425°F for 12–18 minutes until tender.

After blanching, heat 1 tbs butter or olive oil in a skillet over medium heat, add drained vegetables and sauté 1–2 minutes to reheat and coat. Add lemon zest, 1/2 tsp sea salt and 1/4 tsp black pepper, tossing to combine.

Plate each fillet alongside a generous portion of rosemary-roasted potatoes and the prepared organic vegetables. Garnish with a rosemary sprig and a lemon wedge. Serve immediately.