Careme

Ingredients

• Rockfish fillet (wild caught fresh) 1 lb $6.99/lb sale
• Butternut squash 1 lb, peeled and cut into 1-inch cubes $1.49/lb
• Green cabbage 1/2 lb, thinly shredded $1.49/lb
• Organic cilantro 1/2 bunch, chopped $1.99
• Fresh large ripe avocado 1, sliced $1.50 sale each
• Fresh lemon 1 not listed individually in data
• Garlic 2 cloves, minced $1.50 each bulb
• Jumbo yellow onion 1/2 lb, cut into wedges $1.49/lb
• Olive oil 2 tablespoons pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 lb sale rockfish fillet, pat it dry, and cut if needed into 2 equal portions. Peel and cube 1 lb butternut squash. Thinly shred 1/2 lb green cabbage, chop 1/2 bunch organic cilantro, mince 2 garlic cloves, slice 1 sale avocado, and cut 1/2 lb yellow onion into wedges. Heat the oven to 425°F.
2. Toss the 1 lb cubed butternut squash and 1/2 lb yellow onion wedges with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon salt, and a few grinds of black pepper on a sheet pan. Roast for 15 minutes.
3. While the vegetables start roasting, make the slaw by tossing 1/2 lb shredded green cabbage with the chopped 1/2 bunch cilantro, juice of 1/2 lemon, 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Set aside so it softens slightly.
4. After the squash has roasted 15 minutes, push the vegetables to the sides of the pan. Place the 1 lb rockfish fillet in the center, rub with the remaining minced garlic, 1 teaspoon olive oil, juice from the other 1/2 lemon, 1/2 teaspoon salt, and black pepper.
5. Return the pan to the 425°F oven and roast 10 to 12 minutes more, until the rockfish flakes easily and the squash is tender and caramelized.
6. Serve the roasted rockfish with the butternut squash and onion, plus a heap of cabbage-cilantro slaw and the sliced sale avocado on the side.
7. Wine note: pour a Sauvignon Blanc for the lemon and herbs, or choose Pinot Gris if you want something rounder and gentler with the fish.