Careme

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 12 oz (0.75 lb), patted dry $8.99/lb (sale)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, trimmed and halved $3.99/lb
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz, cut into 1-inch pieces $3.50 (sale)
• Fresh Large Organic Navel Orange - Each 1 orange (zest + 3 tbsp juice) $2.99 each
• Fresh Organic Limes - Each 1 lime (1 tbsp juice) $1.29 each
• Kroger® Peeled Garlic (6 oz) 2 cloves, minced (or 1 tsp pre-peeled minced) $3.69
• Olive oil 2 1/2 tbsp
• Dijon mustard 1 tbsp
• Honey or maple syrup 1 1/2 tsp
• Kosher salt 1 tsp, divided
• Black pepper 1/2 tsp, divided
• Red pepper flakes (optional) Pinch

Instructions

1. Heat oven to 425°F. Set a large sheet pan in the oven to preheat for 5 minutes (helps browning).
2. Prep potatoes: toss 12 oz gold potatoes (1-inch pieces) with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Carefully spread on the hot sheet pan. Roast 15 minutes.
3. Prep sprouts while potatoes start: toss 12 oz Brussels sprouts (halved) with 1 tbsp olive oil, 1/4 tsp kosher salt, and a pinch of black pepper. After potatoes roast 15 minutes, add sprouts to the pan and roast 10 minutes more.
4. Make citrus glaze: in a small bowl, whisk 1 tbsp Dijon, 1 1/2 tsp honey/maple, 2 cloves minced garlic, 1 tbsp lime juice, 3 tbsp orange juice, and 1 tsp orange zest.
5. Season fish: pat 12 oz steelhead dry. Sprinkle with 1/4 tsp kosher salt and 1/4 tsp black pepper. Push veggies to make room; place steelhead skin-side down. Brush generously with the citrus glaze.
6. Finish roasting: roast 8–12 minutes, until the thickest part of the fish flakes easily (aim ~125–130°F for medium). If you want extra color, broil 1–2 minutes at the end—watch closely.
7. Taste and serve: squeeze a little extra orange or lime over the sprouts and potatoes if you like. Divide fish + veggies between 2 plates.