Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.49
• Private Selection® Campari Tomatoes 8 oz $3.99
• Jumbo Yellow Onions 1 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Basil 1 tbsp chopped $2.49
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a large pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 3/4 cup pasta water, then drain.
2. Trim 1 lb asparagus and cut into 2-inch pieces. Slice 8 oz mushrooms, halve 8 oz Campari tomatoes, slice 1 medium onion, and mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tbsp basil.
3. Pat dry 1 lb rockfish and cut into large bite-size pieces. Season with salt, pepper, and a little lemon zest.
4. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the rockfish pieces for about 1 minute per side until lightly golden but not fully cooked through. Transfer carefully to a plate.
5. Add another drizzle of oil if needed, then cook the onion and mushrooms for 5-6 minutes until softened and browned. Add asparagus and cook 2 minutes more.
6. Stir in garlic and cook 30 seconds. Add tomatoes, half the lemon juice, and 1/2 cup pasta water. Simmer 2-3 minutes to make a light sauce.
7. Add the pasta and toss. Gently return the rockfish to the skillet and cook 2 more minutes, just until the fish flakes and finishes cooking.
8. Fold in parsley and basil, then adjust with more lemon juice, salt, and pepper. Serve immediately.