Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz, cut into 2 portions $6.99
• Fresh Green Beans

  10 oz, trimmed $2.19
• Private Selection® Petite Gold Gourmet Potatoes

  12 oz, halved $6.00
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion, thinly sliced $3.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons chopped $1.29
• Dijon mustard

  1 teaspoon
• Unsalted butter

  2 tablespoons, softened
• Olive oil

  1 1/2 tablespoons
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Halve the potatoes and tomatoes, thinly slice the Walla Walla onion, trim the green beans, zest and juice the lemon, and chop the parsley.
2. On a rimmed sheet pan, toss the potatoes and sliced onion with 1 tablespoon olive oil, salt, and pepper; spread cut-side down and roast for 18 minutes.
3. Meanwhile, stir together the softened butter, Dijon mustard, lemon zest, 1 tablespoon lemon juice, half the parsley, a pinch of salt, and plenty of black pepper.
4. Pat the rockfish dry and season both sides with salt and pepper. Toss the green beans and tomatoes with the remaining 1/2 tablespoon olive oil, a small squeeze of lemon juice, salt, and pepper.
5. Remove the sheet pan from the oven, add the green beans and tomatoes around the potatoes, and nestle the rockfish portions on top. Spread the lemon-Dijon butter over the fish.
6. Return the pan to the oven and roast for 10–12 minutes, until the rockfish flakes easily and reaches 145°F in the thickest part and the green beans are crisp-tender.
7. Rest for 3 minutes, then plate the potatoes and vegetables first, set the rockfish on top, spoon over any buttery pan juices, and finish with the remaining parsley.