Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb 9.99
• Organic Green Asparagus 1 lb 6.99
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb 2.99
• Organic Yellow Peeled Onions 1 each 1.99
• North Shore Potted Living Basil 1 ct 4.99
• Garlic 1 ct 1.50
• Fresh Organic Lemon - Each 1 each 1.69
• pantry: cannellini or great northern beans 1 can, 15 oz, drained
• pantry: olive oil 2 tablespoons
• pantry: dry white wine or water 1/4 cup
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: red pepper flakes pinch

Instructions

1. Preheat the oven to 425°F. Pat 1 pound rockfish fillet dry and cut into 2 equal portions if needed. Snap or trim the woody ends from 1 pound asparagus. Slice 1 pound on-the-vine tomatoes into thick wedges. Thinly slice 1 organic yellow peeled onion. Mince 2 garlic cloves from the 1 whole garlic. Pick a small handful of basil leaves from the 1 potted basil and tear or chiffonade them. Zest and halve 1 lemon.
2. In an oven-safe skillet or baking dish, toss the sliced onion, minced garlic, tomato wedges, 1 tablespoon olive oil, a pinch of red pepper flakes, salt, black pepper, and 1/4 cup dry white wine or water. Roast for 10 minutes so the tomatoes start collapsing and the onions soften.
3. Meanwhile, in a small saucepan, combine 1 drained 15 ounce can cannellini or great northern beans with 2 tablespoons water, a drizzle of olive oil, a pinch of salt, black pepper, and a little lemon zest. Warm gently over low heat and mash lightly with the back of a spoon so the beans become creamy but still rustic.
4. After the tomatoes and onions have roasted 10 minutes, remove the pan from the oven. Nestle the 1 pound rockfish fillet portions over the tomatoes. Scatter the 1 pound asparagus around the fish, drizzle with the remaining 1 tablespoon olive oil, and season the fish and asparagus with kosher salt and black pepper.
5. Return the pan to the oven and roast for 10 to 12 minutes, until the rockfish is just opaque and flakes easily and the asparagus is tender but still bright green. Remove from the oven and immediately scatter the torn basil over the hot tomatoes and fish. Squeeze over 1 to 2 teaspoons lemon juice.
6. To plate, spoon the creamy white beans onto each plate as a soft bed. Set a portion of rockfish partly over the beans, spoon the roasted tomatoes and onions around and over the fish, then arrange the asparagus in a tidy bundle to the side for height and color. Finish with a little more basil and a fine grating of lemon zest if desired.
7. Serve right away. Optional wine pairing: Sauvignon Blanc for zesty lift or Chardonnay for a rounder, more textured pairing.