Oven Chili-Lime Rockfish + Roasted Asparagus & Crispy Potatoes (WA Early-Spring)
Sweet, smoky, and deeply savory: flaky Pacific rockfish gets a quick chili-lime glaze and a hot oven finish, while asparagus roasts alongside until snappy-tender. Serve it all over crispy-edged roasted potatoes for a restauranty plate that’s still weeknight-simple.
Back to full listIngredients
- Rockfish Fillet (Wild Caught Fresh) 1 lb (2 fillets) $6.99/lb
- Green Asparagus 1 lb, woody ends trimmed $4.99/lb
- Kroger® Russet Potatoes 5 lb 1 1/4 lb, cut into 1-inch chunks $2.99
- Garlic 2 cloves, grated or minced $1.50
- Fresh Organic Limes - Each 1 lime (zest + 1–2 Tbsp juice) $1.29
- Fresh Red Jalapeno Peppers (or Fresh Jalapeno Peppers) 1 small jalapeño, thin-sliced (optional heat) $1.79/lb
- Joseph Drouhin Wine La Foret Bourgogne Chardonnay White Wine 1 x 750 ml $27.99
Instructions
- Prep: Heat oven to 450°F. Cut 1 1/4 lb potatoes into 1-inch chunks. Trim 1 lb asparagus. Mince or grate 2 garlic cloves. Zest and juice 1 lime. If using, thin-slice 1 jalapeño.
- Roast the potatoes: Toss 1 1/4 lb potatoes with 1 1/2 Tbsp oil, 1/2 tsp salt, and pepper on a sheet pan. Roast 20 minutes, flipping once at the 10-minute mark for browning.
- Make the quick glaze: In a small bowl, mix lime zest, 1–2 Tbsp lime juice, minced 2 garlic cloves, 1 Tbsp oil, 1–2 tsp honey or sugar (pantry), and 1/2–1 tsp smoked paprika or chili powder (pantry). Add sliced jalapeño if using. Season with a pinch of salt.
- Add asparagus: After potatoes have roasted 20 minutes, push potatoes to one side. Add 1 lb asparagus to the other side and toss with 1 tsp oil and a pinch of salt. Roast 6 minutes.
- Glaze and roast the fish: Pat 1 lb rockfish dry, season lightly with salt and pepper. Brush with the chili-lime glaze. Nestle fish on the pan (or a second pan) and roast 8–10 minutes, until fish flakes easily.
- Serve: Plate roasted potatoes, top with rockfish, and add roasted asparagus. Spoon any extra glaze/juices over the fish and potatoes.
Cook time: 35 minutes
Estimated cost: $11–17
Health notes: ~650–800 calories per serving. Great lean protein (rockfish) + high-fiber potatoes + vitamin K/folate from asparagus. Keep sodium in check by seasoning with citrus, chili, and garlic rather than heavy sauces.
Drink pairing: Lean white fish + sweet-heat glaze loves bright acidity. Choose a zippy, citrus-friendly white or a lightly aromatic option that won’t taste sweet next to the chili.
Wine picks:
- Joseph Drouhin Wine La Foret Bourgogne Chardonnay White Wine $27.99 1 x 750 ml
- Avaline Organic Spanish White Wine $17.99 1 x 750 ml
Why it works: For Oven Chili-Lime Rockfish + Roasted Asparagus & Crispy Potatoes, you want a white with enough freshness to handle lime and enough body to stand up to roasted potatoes and asparagus. - **Bourgogne Chardonnay (Joseph Drouhin ‘La Forêt’)**: Burgundy’s classic citrus-and-mineral profile (often with restrained oak) mirrors the dish’s lime brightness while its mid-palate weight matches the roast/char flavors and the starchy potatoes. This is the most “special dinner” pairing. - **Avaline Organic Spanish White**: As a Spanish white (often a crisp, Mediterranean-leaning blend), it tends to run **dry, zesty, and food-friendly**, which is excellent with chili-lime seasoning and green asparagus’ slight bitterness—keeping the pairing snappy and clean. For 2 people, **one 750 ml bottle** is the right size; pick the Burgundy if you want fancier, the Spanish white if you want bright and casual.