Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.49/lb
• Fresh On the Vine Red Tomatoes by the Bunch 2 medium tomatoes, about 3/4 lb $2.99/lb
• Baby Spinach 2 packed cups $2.49/10 oz bag or $5.00/16 oz bag
• Garlic 2 cloves $1.50 each
• Lemon 1 $1.69 each
• Rosemary 1 tsp chopped $2.79/0.5 oz
• Jumbo Yellow Onion 1/2 medium $1.49/lb

Instructions

1. Prep 1 lb Yukon Gold potatoes ($1.49) by cutting them into 1-inch pieces. Trim 1 lb asparagus ($1.99 sale). Dice 1/2 medium yellow onion (about $0.40 from $1.49/lb), mince 2 garlic cloves (about $0.20 from 1 garlic bulb at $1.50), chop 2 medium tomatoes, about 3/4 lb ($2.25), and roughly chop 2 packed cups baby spinach (about $1.00). Zest and juice 1 lemon ($1.69). Finely chop 1 tsp rosemary (about $0.50).
2. Heat the oven to 425°F. Toss the 1 lb Yukon Gold potatoes ($1.49) with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half the 1 tsp chopped rosemary. Spread on a sheet pan and roast for 15 minutes.
3. After the potatoes have roasted 15 minutes, add the 1 lb asparagus ($1.99 sale) to the pan with 1 teaspoon oil, a pinch of salt, and a little lemon zest from the 1 lemon ($1.69). Roast 10 to 12 minutes more, until the potatoes are browned and the asparagus is just tender.
4. While the vegetables roast, pat dry 1 lb fresh rockfish fillet ($6.99 sale). Cut into 2 portions and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining chopped rosemary. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the 1 lb rockfish for 3 to 4 minutes per side, depending on thickness, until lightly golden and just cooked through.
5. Transfer the cooked rockfish to a plate. In the same skillet, lower the heat to medium and add the diced 1/2 medium yellow onion ($0.40) and minced 2 garlic cloves ($0.20). Cook 2 minutes. Add the chopped 2 medium tomatoes ($2.25) and cook 3 minutes until juicy. Stir in the 2 packed cups baby spinach ($1.00) and cook 1 minute to wilt. Add 2 tablespoons lemon juice from the 1 lemon ($1.69) and a pinch of salt.
6. Plate the 1 lb roasted potatoes and 1 lb asparagus ($1.99 sale) alongside the 2 portions of rockfish. Spoon the warm tomato-spinach mixture over the fish. Finish with extra lemon zest if you like.
7. Wine note: serve with Sauvignon Blanc for a zippy, citrusy match or unoaked Chardonnay for a softer, gently creamy contrast.