Careme

Ingredients

• Fresh wild Pacific rockfish fillet 1 lb $6.99/lb sale
• Green asparagus 1 bunch $3.99 sale
• Signature SELECT/FARMS Mini Baby Gold Potatoes 12 oz $2.99
• Cal-Organic Farms Organic Cilantro 1/2 bunch $2.49
• O Organics Fresh Garlic Bulbs 3 Count 2 cloves $2.49
• Organic Yellow Onion 1/2 onion $1.87
• O Organics Basil Fresh a few leaves, optional $2.49
• Pantry: olive oil, salt, black pepper, paprika, lemon or splash of vinegar as needed

Instructions

1. Prep the vegetables: cut 12 oz Signature SELECT/FARMS Mini Baby Gold Potatoes ($2.99 per 1.5 lb bag) in half, trim 1 bunch Green Asparagus ($3.99 sale), thinly slice 1/2 Organic Yellow Onion ($1.87 each), mince 2 cloves O Organics Fresh Garlic, and finely chop 1/2 bunch Cal-Organic Farms Organic Cilantro ($2.49). If using it, slice a few O Organics Basil Fresh leaves ($2.49).
2. Heat the oven to 425°F. Toss the 12 oz halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread on a sheet pan and roast for 15 minutes.
3. Pat dry 1 lb Fresh Wild Pacific Rockfish Fillet ($6.99 sale). Mix the chopped 1/2 bunch cilantro, minced 2 cloves garlic, 1 teaspoon olive oil, 1/4 teaspoon salt, black pepper, and a squeeze of lemon or small splash of vinegar into a rough herb paste.
4. After the potatoes have roasted 15 minutes, push them to one side of the pan. Add the 1 lb rockfish to the open side and roast 8 to 10 minutes, depending on thickness, until the fish flakes easily.
5. While the fish roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced 1/2 onion and cook 2 minutes. Add the trimmed 1 bunch asparagus, 2 tablespoons water, a pinch of salt, and black pepper; sauté 4 to 5 minutes until crisp-tender. Toss in the optional basil at the end.
6. Serve the roasted cilantro-garlic rockfish with the crispy potatoes and sautéed asparagus-onion mixture. Spoon any juices from the fish over the potatoes for extra flavor.