Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 1/2-inch wedges (like steak fries). Cut lemon into wedges. Mince or grate 1/4 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!