Careme

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $13.99/lb
• Fresh Green Asparagus 1 lb $1.99/lb
• Private Selection® Petite Gold Gourmet Potatoes 1.5 lb $3.99
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 4 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Halve the petite gold potatoes if large. Boil in salted water for 12 to 15 minutes until just tender, then drain.
2. Transfer potatoes to a sheet pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and gently crush. Roast for 18 to 20 minutes until crisp-edged.
3. Trim the asparagus and toss with a little olive oil, salt, and pepper. Add to the oven during the last 10 to 12 minutes of roasting until tender and lightly caramelized.
4. Pat the steelhead dry and cut into 2 equal portions. Season with salt, pepper, and a little lemon zest.
5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steelhead skin-side down first if skin-on, for 4 minutes, then flip and cook 2 to 3 minutes more until just cooked through.
6. Lower heat. Add butter and minced garlic to the skillet; swirl until glossy, then add lemon juice and chopped parsley.
7. Plate the crushed potatoes as the base, arrange asparagus to the side, set steelhead on top, and spoon the lemon-herb butter over everything.