Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb 6.99
• Fresh Brussels Sprouts - Order by the Pound

  1 lb 1.77
• Kroger® Sweet Potato

  1 lb 4.99
• Kroger® Sliced White Mushrooms

  8 oz 2.79
• Private Selection™ Petite Medley Fresh Snacking Tomatoes

  10 oz 3.50
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  2 cloves 1.50
• Simple Truth Organic® Thyme

  1 teaspoon leaves 2.79
• Olive oil

  2 1/2 tablespoons
• Butter

  1 tablespoon
• Milk

  2 tablespoons
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Set out 2 sheet pans. Peel and cube 1 pound sweet potato. Trim 1 pound Brussels sprouts and halve them. Pat dry 1 pound rockfish fillet and cut into 2 portions if needed. Halve 10 ounces tomatoes. Lightly crush 2 cloves garlic. Strip 1 teaspoon thyme leaves. Cut the 1 lemon into wedges.
2. Place the 1 pound sweet potato cubes in a saucepan, cover with salted water, and bring to a boil on the stove. Cook 12 to 15 minutes until very tender.
3. On the first sheet pan, toss the 1 pound Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange cut-side down with space between pieces.
4. On the second sheet pan, toss the 8 ounces mushrooms and 10 ounces tomatoes with 1 tablespoon olive oil, the 2 lightly crushed garlic cloves, 1 teaspoon thyme leaves, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread into an even layer.
5. Roast both sheet pans for 12 minutes. The Brussels sprouts should begin browning and the tomatoes should start to slump.
6. Remove the mushroom-tomato pan from the oven. Nestle the 1 pound rockfish fillet onto the pan beside the vegetables. Drizzle the fish with the remaining 1/2 tablespoon olive oil, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and squeeze 1 lemon wedge over the fish.
7. Return the mushroom-tomato-fish pan to the oven and continue roasting 8 to 10 minutes, until the fish flakes easily. Let the Brussels sprouts continue roasting as needed for a total of 20 to 22 minutes, until deeply caramelized at the edges.
8. Drain the 1 pound sweet potato well. Mash with 1 tablespoon butter and 2 tablespoons milk until smooth and silky. Season to taste with a pinch of salt and pepper.
9. For plating, spoon the sweet potato mash onto each plate. Set a piece of rockfish on top or just alongside. Spoon over the roasted mushrooms and tomatoes, then add the Brussels sprouts to the side for contrast.
10. Finish with another lemon wedge on each plate for squeezing at the table. Serve hot.