Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99
• Fresh Asparagus 1 lb $1.99
• Red Potatoes 1 lb $1.29
• Cucumber 1 ct $0.99
• Green Cabbage 1 lb $0.59
• Mint 1 ct $1.29
• Garlic 1 ct $1.50
• Fresh Organic Lemon - Each 1 each $1.69
• Jumbo Yellow Onions 1 lb $1.49
• Parsley 1 ct $1.69

Instructions

1. Preheat the oven to 425°F. Set a pot of salted water on the stove. Pat dry 1 lb Fresh Rockfish Fillet Pacific Caught and let it sit at room temperature while you prep the vegetables.
2. Wash and trim 1 lb Fresh Asparagus, snapping off the woody ends. Cut 1 lb Red Potatoes into 1-inch chunks. Thinly shred about 2 cups from the 1 lb Green Cabbage. Halve the 1 ct Cucumber lengthwise, scrape out the seeds if large, and slice thin on a bias. Thinly slice 1/2 lb Jumbo Yellow Onions. Finely chop 2 tablespoons Mint, 2 tablespoons Parsley, and grate or mince 2 cloves from the 1 ct Garlic. Zest and juice the 1 Fresh Organic Lemon - Each separately.
3. Toss the 1 lb Red Potatoes with half of the sliced 1/2 lb Jumbo Yellow Onions, half the minced 2 cloves Garlic, a pinch of salt, pepper, and a little oil if you have it. Spread on one side of a sheet pan. Roast for 15 minutes.
4. Add the 1 lb Fresh Asparagus to the other side of the sheet pan with salt, pepper, and a little oil. Stir the potatoes. Roast 8 minutes more until the asparagus is just tender and the potatoes are browning at the edges.
5. While the vegetables roast, combine the shredded 2 cups Green Cabbage, sliced 1 ct Cucumber, chopped 2 tablespoons Mint, half the lemon juice from the 1 Fresh Organic Lemon - Each, a pinch of salt, and a little black pepper. Toss well and let the slaw soften slightly while the fish cooks.
6. Place the 1 lb Fresh Rockfish Fillet Pacific Caught on a lightly oiled small baking dish or open spot on the sheet pan. Season with salt, pepper, the remaining 2 cloves minced Garlic, half the lemon zest, and 1 tablespoon chopped Parsley. Roast at 425°F for 8 to 10 minutes until the fish flakes easily and looks opaque through the center.
7. Transfer the roasted 1 lb Red Potatoes and onions to the pot. Add a splash of water, the remaining lemon zest, and mash them into a rustic crush with a fork or potato masher, leaving some texture. Fold in 1 tablespoon chopped Parsley and taste for salt.
8. To plate, spoon the crushed potato-onion mash in a swoosh across each plate. Set roasted asparagus alongside. Lean a portion of the roasted rockfish over the potatoes. Mound the mint-cucumber cabbage slaw at the side for height and crunch. Finish with a squeeze of the remaining lemon juice and a scatter of the last chopped Parsley.
9. Serve immediately. A crisp Sauvignon Blanc or Pinot Gris is the best pairing here; both echo the citrus, herbs, and delicate flaky fish without overwhelming it.