Careme

Ingredients

• Fresh Catfish Nuggets 1 lb $2.99
• Fresh Carrots 1 lb $1.69
• Green Asparagus 1 lb $2.99
• Organic Parsley 1 bunch $1.99
• Green Onions 1 bunch $1.39
• Garlic 1 head $0.79

Instructions

1. Prep 1 pound Fresh Catfish Nuggets ($2.99) by patting them dry and cutting any very large pieces into even bite-size chunks. Trim 1 pound Fresh Carrots ($1.69) and slice on a diagonal. Trim 1 pound Green Asparagus on sale ($2.99) and cut into 2-inch pieces. Finely chop 2 tablespoons from 1 bunch Organic Parsley ($1.99), slice 2 Green Onions ($1.39), and mince 2 cloves from 1 head Garlic ($0.79).
2. Heat the oven to 425°F. Toss the 1 pound sliced carrots with 1 tablespoon oil, half the minced garlic, salt, and pepper on a sheet pan. Roast for 10 minutes.
3. Add the 1 pound asparagus pieces to the sheet pan with another light drizzle of oil, a pinch of salt, and pepper. Roast the carrots and asparagus together for 10 to 12 minutes more, until the carrots are tender and the asparagus is just browned at the tips.
4. While the vegetables roast, season the 1 pound catfish nuggets with salt, pepper, and, if you have it in the pantry, a pinch of paprika or cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat.
5. Add the seasoned 1 pound catfish nuggets to the skillet in a single layer and cook for 2 to 3 minutes per side until nicely browned and cooked through. Add the remaining minced garlic during the last 30 seconds so it turns fragrant but not burnt.
6. Transfer the fish to a serving plate. Toss the roasted carrots and asparagus with the chopped 2 tablespoons parsley and sliced green onions for a fresh finish.
7. Serve the pan-seared catfish nuggets with the roasted carrots and asparagus. If you have lemon or vinegar in the pantry, a quick squeeze or splash over everything will brighten the dish.
8. Wine pairing: Pour a crisp Sauvignon Blanc for herbal lift and acidity, or choose an unoaked Chardonnay if you want a rounder match that still keeps the fish front and center.