Careme

Ingredients

• Fresh Wild Pacific Rockfish Fillet 1 lb 6.99
• Green Asparagus 1 bunch 2.50
• NatureSweet D’Vines Fresh Cherry Tomatoes on the Vine 1 pack (9 oz) 2.99
• O Organics Basil Fresh 1/2 oz pack 2.49
• Signature SELECT/FARMS Mini Baby Gold Potatoes 1 bag (1.5 lb), use 12 oz 2.99
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves 2.49
• Organic White Onion 1/2 onion 2.24
• Pantry: olive oil 3 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: crushed red pepper flakes optional pinch
• Pantry: lemon 1/2 lemon

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces mini baby gold potatoes. Trim the woody ends from 1 bunch asparagus and cut any thick spears in half lengthwise. Halve 1 pack cherry tomatoes. Thinly slice 1/2 white onion. Finely chop 2 garlic cloves. Tear or chiffonade a small handful of basil leaves from the 1/2 ounce pack.
2. Toss the 12 ounces halved mini baby gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and several grinds of black pepper on a sheet pan. Roast the potatoes at 425°F for 15 minutes.
3. After the potatoes have roasted 15 minutes, add the trimmed asparagus to the same pan, toss with another 1/2 tablespoon olive oil and a pinch of salt, and spread everything so it can brown. Return the pan to the oven for 10 to 12 minutes, until the potatoes are tender and the asparagus is just crisp-tender.
4. While the vegetables roast, pat the 1 pound rockfish fillet dry and cut it into 2 equal portions. Season both portions with 1/2 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the rockfish for 3 to 4 minutes on the first side, then carefully turn and cook 2 to 3 minutes more, until the fish flakes easily. Transfer the fish to a warm plate.
5. Lower the skillet heat to medium. Add the sliced 1/2 white onion and cook for 2 minutes in the same pan. Add the 2 chopped garlic cloves and cook 30 seconds. Add the halved 9 ounces cherry tomatoes, a pinch of salt, black pepper, and an optional pinch of red pepper flakes. Cook 3 to 4 minutes, stirring occasionally, until the tomatoes slump and release juices.
6. Squeeze in the juice from 1/2 lemon and stir in the torn basil. Taste the tomato-basil sauce and adjust salt and pepper.
7. Plate by spooning the roasted potatoes and asparagus slightly off-center on each plate. Set a piece of rockfish against the vegetables, then spoon the warm tomato-basil pan sauce over the top. Finish with extra basil and a light drizzle of olive oil for shine.
8. Serve immediately while the fish is flaky, the asparagus stays bright green, and the potatoes still have crisp golden edges.