Peruvian-Style Baked Rockfish

Score: 8/10

A highly functional and flavorful sheet pan meal with excellent timing and ingredient math. A few small adjustments to the sauce proportions and fish placement will ensure the best possible texture and flavor.

Strengths

Excellent staggering of roasting times for the potatoes, asparagus, and fish.
Accurate division and utilization of ingredients throughout the steps.
Provides a clear target temperature (145°F) for the fish.
Flavor profile sounds very appealing, bright, and balanced for a spring meal.

Issues

medium / cookability: Placing the fish 'on top' of the potatoes in step 5 will steam the potatoes, making them soggy, and prevent the bottom of the fish from getting direct pan heat.
medium / flavor: The sauce uses only 3 tablespoons of mayonnaise/yogurt but includes the juice of a whole lime, 1 teaspoon of vinegar, and 1 tablespoon of olive oil. This will likely result in a very watery, overly acidic sauce, making the instruction to 'loosen with water' completely unnecessary.
low / clarity: In step 1, only 1 garlic clove is minced. In step 3, the recipe offers the option to 'finely chop' the sauce by hand, but tells the user to chop the 'remaining garlic clove'. A whole garlic clove cannot just be chopped into a hand-mixed sauce; it needs to be minced or grated.

Suggested fixes

Instruct the cook to push the potatoes and asparagus to the sides of the pan in step 5, placing the rockfish directly on the hot sheet pan.
Adjust the sauce to use the juice of only half the lime (reserving the rest for serving) and remove the instruction to loosen with water.
Instruct the cook to mince both garlic cloves in step 1, using half for the potatoes and half for the sauce.