Careme

Ingredients

• Wild Caught Previously Frozen Snapper Fillets 12 oz (2 fillets) $14.99
• Green Asparagus (1 lb) 1 lb, woody ends snapped off $1.49 (sale)
• English Cucumber 1/2 cucumber, small dice $1.25 (sale)
• Fresh Roma Tomato 1 medium (about 6 oz), small dice $0.99/lb (sale)
• Garlic 2 cloves, minced $0.60 (sale)
• Fresh Organic Lemon - Each 1, zested and juiced $1.25
• Olive oil 2 1/2 tbsp, divided —
• Salt 3/4 tsp, divided —
• Black pepper 1/2 tsp, divided —
• Red pepper flakes (optional) 1/4 tsp —
• Fresh parsley (optional) 2 tbsp, chopped —

Instructions

1. Heat the oven: set oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Prep asparagus: toss 1 lb asparagus with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on one side of the sheet pan.
3. Season fish: pat dry 12 oz snapper fillets. Rub with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes (optional), plus the zest of 1 lemon.
4. Roast: place snapper on the empty side of the sheet pan. Roast 10–14 minutes (depending on thickness) until fish flakes easily and asparagus is blistered-tender.
5. Make the cucumber-tomato relish: in a bowl, combine 1/2 diced cucumber, 1 diced Roma tomato, 2 minced garlic cloves, the juice of 1 lemon, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped parsley (optional). Taste and adjust salt/lemon.
6. Serve: plate the roasted asparagus, top with snapper, and spoon the cucumber-tomato relish over the fish (and a little over the asparagus).