Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught

  12 ounces $6.99
• Green Asparagus

  12 ounces, woody ends trimmed $4.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $3.99
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Garlic

  2 cloves, thinly sliced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Red pepper flakes

  pinch, optional

Instructions

1. Pat the rockfish dry, check for any pin bones, and cut into 2 portions; season both sides with salt, pepper, half the lemon zest, and 1 teaspoon olive oil. Trim asparagus and cut thicker spears in half lengthwise; halve the tomatoes, slice the garlic, chop the parsley, and zest and juice the lemon.
2. Bring 2/3 cup water, a pinch of salt, and 1 teaspoon olive oil to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and keep covered.
3. Heat 1 tablespoon olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the asparagus with a pinch of salt and cook 4 to 5 minutes, tossing occasionally, until bright green and lightly blistered; add the tomatoes for the last 1 minute just to warm and soften. Transfer vegetables to a plate.
4. Reduce heat to medium and add the remaining olive oil. Place the rockfish in the skillet presentation-side down and cook 3 to 4 minutes without moving, until golden at the edges; carefully flip and cook 2 to 3 minutes more, until the fish flakes easily and reaches 145°F.
5. Add butter and sliced garlic to the open space in the pan, letting the garlic sizzle for 30 to 45 seconds without browning. Spoon the lemon juice into the butter, add a pinch of red pepper flakes if using, and gently baste the fish with the lemon-garlic pan sauce for about 30 seconds.
6. Stir the remaining lemon zest and half the parsley into the couscous; taste and adjust with salt, pepper, and a little extra lemon juice if desired.
7. Plate the lemon-herb couscous in shallow bowls, top with asparagus and tomatoes, then set the rockfish on top. Spoon over the pan sauce, finish with the remaining parsley, and serve with lemon wedges if you like.