Careme

Ingredients

• Cod fillets, 10.5 OZ 1 package $8.99
• Yellow potato 2 medium $1.49 each
• Organic fennel bulb 1 bulb $2.99
• Organic baby arugula salad, 5 OZ 2 to 3 cups $3.69
• Navel orange 1 $1.99
• Organic garlic, 3 CT 2 cloves $2.89
• Organic dill bunch 2 tablespoons chopped or use parsley $2.49
• Lemon 1/2 to 1 $0.99
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Prep the oven to 425°F. Put a large sheet pan or oven-safe skillet in reach.
2. Cut 2 medium yellow potatoes ($1.49 each) into 1/2-inch wedges. Trim 1 Organic Fennel Bulb ($2.99), reserving some fronds if nice, and slice the bulb into thin wedges. Mince 2 cloves from the Organic Garlic, 3 CT ($2.89). Chop 2 tablespoons Organic Dill ($2.49) or parsley. Zest 1/2 to 1 lemon ($0.99) and cut it into wedges. Peel 1 Navel Orange ($1.99) and cut segments, catching any juice. Place 2 to 3 cups Organic Baby Arugula Salad ($3.69) in a bowl.
3. Toss the yellow potatoes and fennel with 1 1/2 tablespoons olive oil, the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the sheet pan and roast for 18 minutes, stirring once halfway through.
4. Pat dry 1 package Cod Fillets, 10.5 OZ ($8.99). Season the cod with 1 tablespoon olive oil, the lemon zest, 1/2 teaspoon salt, and a few grinds of black pepper.
5. Move the potatoes and fennel aside and place the seasoned cod on the same pan. Roast 10 to 12 minutes more, until the cod flakes easily and the potatoes are tender.
6. While the fish cooks, toss the 2 to 3 cups Organic Baby Arugula Salad ($3.69) with the orange segments and any collected orange juice, 1 teaspoon olive oil, and a squeeze of lemon ($0.99). Add a pinch of salt.
7. Sprinkle the cod and vegetables with the 2 tablespoons chopped Organic Dill ($2.49) and any fennel fronds. Serve with the orange-arugula salad on the side. Pair with Pinot Grigio or Sauvignon Blanc.