Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 per bunch
• Fresh Organic Lemon 1 lemon $1.69 each
• Jumbo Yellow Onion 1/2 lb $1.49/lb

Instructions

1. Prep 1 lb Yukon Gold potatoes ($1.49) by halving any large ones. Bring a pot of salted water to a boil and cook the potatoes until just tender, 12 to 15 minutes. Drain well.
2. While the potatoes cook, heat the oven to 450°F. Trim 1 lb green asparagus ($1.99 sale), slice 1/2 lb jumbo yellow onion (about 1 medium, $0.75), mince 2 cloves garlic from 1 garlic bulb ($1.50 each, use about $0.20 worth), chop 2 tablespoons parsley from 1 bunch ($1.69, use about $0.35 worth), and cut 1 organic lemon ($1.69) into halves.
3. Pat dry 1 lb fresh rockfish fillet ($6.99 sale). Cut into 2 portions. Season with salt, pepper, half the minced garlic, and a little lemon zest from the 1 lemon.
4. Spread the drained potatoes and the sliced onion on a sheet pan. Toss with oil, salt, and pepper. Gently smash the potatoes with the bottom of a mug or jar so they split and crag up. Roast at 450°F for 10 minutes.
5. Add the 1 lb asparagus to the pan with the potatoes and onion. Toss with oil, salt, pepper, and the remaining minced garlic. Push the vegetables to the edges and place the 2 rockfish portions in the center. Roast 8 to 10 minutes more, until the fish flakes easily and the asparagus is just tender.
6. Squeeze juice from half of the 1 lemon over the fish and vegetables. Sprinkle with the 2 tablespoons chopped parsley. Serve with the remaining lemon half cut into wedges.
7. Wine note: pour Sauvignon Blanc for the brightest pairing, or Pinot Gris for a slightly rounder, orchard-fruit profile that still keeps the meal fresh.