NUTRITION

SERVINGS

INGREDIENTS

8 oz rockfish fillet

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 whole lemon

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them in a bowl with half of the olive oil, garlic powder, and a pinch of sea salt.

• 3

  Spread the sweet potato cubes in a single layer on the baking sheet and roast for 20-25 minutes until golden and tender.

• 4

  While the potatoes roast, trim the woody ends off the asparagus and add them to the baking sheet for the final 10 minutes of roasting time.

• 5

  Pat the rockfish fillet dry with paper towels and season both sides evenly with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a high-quality non-stick skillet over medium-high heat until shimmering.

• 7

  Carefully place the rockfish in the pan and sear for 3-4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

• 8

  Divide the roasted vegetables between plates, top with the seared rockfish, and garnish with fresh parsley and a squeeze of lemon juice.