Lemony, briny, buttery. The three pillars of classic caper-dotted piccata sauce are perfectly suited for fish, and here, our chefs have draped the delicious stuff (made even more flavorful with browned butter and shallots) over oven-roasted mahi mahi. Underneath, there’s creamy cauliflower and celery root purée for dredging each forkful. Roasted cauliflower and broccoli florets, sprinkled with shredded Parmesan, make for a satisfying side.

Ingredients: mahi mahi, broccoli, cauliflower, cauliflower rice, heavy cream, celery root, olive oil, capers (capers, water, vinegar, salt), sour cream (cultured cream), unsalted butter, lemon juice, shredded parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, natamycin (a natural mold inhibitor)), shallots, onions, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), garlic, sea salt, nonfat dry milk (nonfat dry milk, lactose, vitamin a palmitate and vitamin d3), black pepper, dried chives, toasted garlic powder, parsley, roasted garlic oil (olive oil, garlic), green onions, xanthan gum, dried parsley, lemon powder (citric acid, natural lemon flavor)