Careme

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 1 lb 13.99
• Green Asparagus 1 lb 5.99
• Kroger® Gold Potatoes 5 lb 12 oz 4.99
• Garlic 2 cloves, minced 1.50
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• Organic Italian Parsley 2 tablespoons, chopped 2.49
• olive oil 2 tablespoons
• butter 1 tablespoon
• Dijon mustard 1 teaspoon
• kosher salt to taste
• black pepper to taste
• Whitehaven Sauvignon Blanc New Zealand White Wine 750 ml PriceRegular $22.99 / PriceSale $16.99

Instructions

1. Preheat the oven to 425°F. Scrub 12 ounces of Kroger® Gold Potatoes and cut them into 1-inch chunks. Trim 1 pound of Green Asparagus by snapping off the woody ends. Mince 2 cloves of Garlic, chop 2 tablespoons of Organic Italian Parsley, and zest then halve 1 lemon from the Kroger® Fresh Lemons Bag.
2. Place the 12 ounces of potato chunks in a small pot and cover with cold salted water. Bring to a boil on the stove and cook for 12 to 15 minutes until very tender.
3. While the potatoes cook, toss the 1 pound of trimmed Green Asparagus with 1 tablespoon olive oil, salt, and black pepper on a sheet pan. Roast at 425°F for 10 to 12 minutes until just tender with lightly blistered tips.
4. Pat the 1 pound Steelhead Fillet dry very well. Cut into 2 equal portions. Season both sides with kosher salt, black pepper, and half the lemon zest.
5. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the 2 steelhead portions skin-side down for 4 to 5 minutes until the skin is crisp. Flip and cook 1 minute more, then transfer the skillet to the oven for 3 to 5 minutes until the fish is just cooked through and still moist in the center.
6. Drain the cooked potatoes well and return them to the warm pot. Add 1 tablespoon butter, 1 minced clove of Garlic, 1 teaspoon Dijon mustard, a squeeze of lemon juice from the 1 lemon, salt, black pepper, and half of the 2 tablespoons chopped Organic Italian Parsley. Smash until chunky-creamy rather than fully smooth.
7. In a small bowl, mix the remaining 1 minced clove of Garlic, the remaining chopped parsley, 1 teaspoon lemon juice, and 1 teaspoon olive oil into a quick lemon-parsley finish.
8. Spread the smashed potatoes in a swoosh on each plate. Lean one piece of the seared steelhead against the potatoes, skin-side up so it stays crisp. Arrange the roasted asparagus alongside in a tidy bundle. Spoon the lemon-parsley mixture over the fish and finish with a small squeeze of fresh lemon for a bright, clean look.