Careme

Ingredients

• Fresh wild rockfish fillet 1 lb $6.99/lb sale
• Green asparagus 1 bunch $3.99 sale
• Carrots 1 lb from 2 lb bag $2.99
• Organic fresh dill 0.5 oz pack, use 2 tablespoons chopped $2.49
• Organic garlic bulbs 1 bulb, use 3 cloves $2.49
• Organic yellow onion 1 medium, use 1/2 onion $1.87
• Organic lemon substitute not listed skip; use dill-garlic finish instead pantry
• Olive oil 2 1/2 tablespoons pantry
• Butter 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Red pepper flakes pinch, optional pantry

Instructions

1. Prep 1 lb fresh wild rockfish fillet priced at $6.99 sale by patting it dry and cutting into 2 equal portions. Trim 1 bunch green asparagus priced at $3.99 sale. Peel and cut 1 lb carrots from the $2.99 bag into thin sticks. Thinly slice 1/2 medium organic yellow onion priced at $1.87 each. Mince 3 cloves from 1 organic garlic bulb priced at $2.49. Chop 2 tablespoons fresh dill from the $2.49 pack.
2. Heat the oven to 425°F. Toss the 1 lb carrot sticks and 1/2 sliced onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan. Roast for 10 minutes.
3. Add the trimmed asparagus to the same pan with 1/2 tablespoon olive oil, another pinch of salt, and black pepper. Push the vegetables to the sides and place the 2 rockfish portions in the center. Rub the fish with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and a pinch of red pepper flakes if using.
4. Roast the rockfish, asparagus, carrots, and onion for 10 to 12 minutes more, until the fish flakes easily and the asparagus is tender-crisp.
5. While the fish cooks, melt 1 tablespoon butter in a small skillet over medium-low heat. Add the 3 minced garlic cloves and cook 30 seconds. Stir in the 2 tablespoons chopped dill and 1 tablespoon water or olive oil to loosen into a spoonable herb finish. Do not brown the garlic.
6. Plate the roasted carrots, onion, and asparagus beside the rockfish. Spoon the warm dill-garlic butter over the fish and vegetables. Taste and add a final pinch of salt and pepper if needed.