Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99/lb
• Green Cabbage 1 lb $0.59/lb
• Yukon Gold Potatoes 1 lb $1.29/lb
• Green Asparagus 1 lb $1.99/lb
• Jumbo Yellow Onions 1/2 lb $0.99/lb
• Garlic 2 cloves $0.69
• Parsley 1/2 bunch $1.29
• Fresh Organic Lemons - Each 1 lemon $0.99 each

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large roasting dish for easy cleanup. Pat dry 1 pound rockfish fillet and refrigerate while you prep the vegetables so the surface stays dry for better roasting.
2. Cut 1 pound Yukon Gold potatoes into 3/4-inch chunks. Cut 1 pound green cabbage into 2 thick wedges, keeping a little core attached so they hold together. Trim the woody ends from 1 pound asparagus. Slice 1/2 pound jumbo yellow onion into thin half-moons. Finely chop 2 garlic cloves and 1/2 bunch parsley. Zest and juice 1 lemon separately.
3. On the sheet pan, toss the 1 pound Yukon Gold potatoes and the sliced 1/2 pound yellow onion with oil, salt, and pepper. Spread them out and roast for 15 minutes.
4. Add the 2 cabbage wedges to the pan, brushing or drizzling them with a little oil and seasoning with salt and pepper. Return the pan to the oven for 10 minutes so the cabbage starts to caramelize and the potatoes develop crisp edges.
5. Push the vegetables slightly aside and add the 1 pound asparagus to the pan. Set the 1 pound rockfish fillet on an open section of the pan or on a second small pan if needed. Season the fish with salt, pepper, half the lemon zest, and a light drizzle of oil. Roast for 8 to 10 minutes, until the fish flakes easily and the asparagus is just tender but still bright green.
6. While the fish roasts, place a small skillet on the stove over medium heat. Add a little oil, then the chopped 2 garlic cloves and sliced roasted onion scooped from the tray if you like. Cook briefly for about 30 seconds until fragrant. Add the juice of 1 lemon and the remaining lemon zest, then stir in the chopped 1/2 bunch parsley. Let it bubble for 15 to 30 seconds into a loose, glossy sauce. Taste and season with salt and pepper.
7. To plate, spoon the roasted potatoes and onions slightly off-center on each plate. Lean a cabbage wedge against the potatoes, then place half of the roasted asparagus alongside for a strong green line of color. Set a piece of the roasted rockfish on top or just beside the vegetables so the fillet stays intact.
8. Spoon the warm lemon-parsley sauce over the fish and a little onto the cabbage. Finish with extra chopped parsley for a fresh green top note. Serve immediately while the potatoes are crisp and the fish is moist.