Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Fresh On the Vine Red Tomatoes 1 lb $2.99/lb
• Garlic 1 bulb $1.50 each
• Parsley 1 bunch $1.69 each
• Fresh Organic Lemon 1 lemon $1.69 each

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 equal portions. Heat the oven to 425°F.
2. Trim 1 lb Green Asparagus ($1.99/lb sale). Cut 1 lb Green Cabbage ($0.59/lb sale) into 1-inch wedges or thick strips. Slice 1 lb Fresh On the Vine Red Tomatoes ($2.99/lb) into thick wedges. Mince 2 cloves from 1 Garlic ($1.50 each). Chop 2 tablespoons Parsley from 1 bunch Parsley ($1.69 each). Cut 1 Fresh Organic Lemon ($1.69 each) in half.
3. On a sheet pan, toss the 1 lb Green Cabbage ($0.59/lb sale) and 1 lb Green Asparagus ($1.99/lb sale) with 2 tablespoons oil, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 10 minutes.
4. Add the 1 lb Fresh On the Vine Red Tomatoes ($2.99/lb) to the pan, nestle in the 2 portions of 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale), and season the fish with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a squeeze from half of the 1 Fresh Organic Lemon ($1.69 each). Drizzle the fish with 1 tablespoon oil.
5. Return the pan to the oven and roast 10 to 12 minutes more, until the rockfish flakes easily and the cabbage edges are browned.
6. Finish the whole pan with the chopped 2 tablespoons Parsley from 1 bunch Parsley ($1.69 each) and juice from the remaining half of the 1 Fresh Organic Lemon ($1.69 each). Serve the 2 portions of rockfish with the roasted cabbage, asparagus, and tomatoes.
7. Pour a crisp Sauvignon Blanc or an unoaked Chardonnay alongside if you’d like a wine pairing; both suit the lemon, herbs, and delicate roasted fish beautifully.