Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 pound $6.99
• Golden Beets 1 pound, peeled and cut into chunks $2.69
• Green Asparagus 1 pound, trimmed $1.99
• Kroger® Whole Baby Bella Mushrooms 8 ounces, halved or thickly sliced $3.69
• Shallots 1 small shallot, thinly sliced $4.49
• Garlic 2 cloves, minced $1.50
• Fresh Organic Lemon - Each 1 lemon, half juiced and half cut into wedges $1.69
• Simple Truth Organic® Thyme 2 to 3 sprigs, leaves picked $2.79
• Olive oil 2 tablespoons
• Butter 2 tablespoons
• Milk or plain yogurt 2 to 3 tablespoons
• Salt to taste
• Black pepper to taste

Instructions

1. Bring a medium saucepan of salted water to a boil. Peel 1 pound golden beets and cut them into small chunks so they cook quickly. Add the beet chunks to the water and simmer for 20 to 25 minutes until very tender.
2. While the beets cook, trim 1 pound asparagus and cut the thicker spears in half lengthwise if needed. Halve or thickly slice 8 ounces baby bella mushrooms. Thinly slice 1 small shallot, mince 2 garlic cloves, strip the leaves from 2 to 3 thyme sprigs, and juice half of 1 lemon. Cut the remaining lemon into wedges for serving.
3. Pat the 1 pound rockfish fillet dry and portion it into 2 pieces if needed. Season both sides with salt, black pepper, and a little of the thyme leaves.
4. Heat the oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Place the rockfish in the pan presentation-side down first and sear for 2 minutes until lightly golden. Flip the fish, add 1 tablespoon butter to the pan, and transfer the skillet to the oven for 6 to 8 minutes until the fish flakes easily.
5. While the fish finishes, heat a second skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms and cook undisturbed for 2 minutes to brown, then stir and add the sliced shallot. Cook 2 minutes more. Add the asparagus, minced garlic, remaining thyme, a pinch of salt, and a few grinds of pepper. Sauté for 3 to 4 minutes until the asparagus is crisp-tender and the mushrooms are nicely browned. Finish with a squeeze of lemon juice.
6. Drain the cooked beets well. Mash the beet chunks with 1 tablespoon butter and 2 to 3 tablespoons milk or plain yogurt until mostly smooth but still rustic. Season with salt, pepper, and a few drops of lemon juice to brighten the sweetness.
7. Spoon a generous swipe of golden beet mash across each plate. Set the seared rockfish partly over the mash, then mound the asparagus-mushroom sauté alongside it. Spoon any buttery fish juices over the top and add a lemon wedge on the side. The yellow beets, green asparagus, and bronzed mushrooms make the plate look polished and springlike.