This simple all-in-one sheet pan supper requires just a little attention to make sure all of the components are perfectly cooked at the same time. Frozen steak fries make prep and cooking even easier, so all you need to do is bake and enjoy. In fact, you can even bake fish straight from the freezer in case you forgot to thaw it the night before, though you’ll need to add a few more minutes in the oven. Just be sure to rinse off the saline ice and pat the fish really dry so the potatoes stay crisp.
Ingredients
8 ounces frozen steak fries or roasted potato wedges
Extra virgin olive oil for drizzling
2 (6-ounce) rockfish, cod, or lingcod, thawed or frozen Available in Our Seafood Subscription Box
Salt
8 ounces asparagus, trimmed and halved lengthwise if thicker than ½-inch
8 tablespoons (4 ounces) butter, softened (see Pro Tips)
¼ cup freshly grated Parmesan
1 tablespoon chopped fresh chives
1 teaspoon anchovy paste, or 3 mashed anchovy fillets (optional)
1 teaspoon freshly grated lemon zest
Lemon wedges for squeezing over
DIRECTIONS
Preheat and Prep
Position a rack in the center of the oven and preheat to 425°F.
While the oven is heating, arrange the potatoes on a rimmed baking sheet, drizzle lightly with oil, and set aside to thaw slightly. Place the thawed fish on a plate, season all over with salt, and set aside. For frozen fish, rinse under cold water to remove the ice coating and pat dry with paper towels.
Roast the Potatoes
Roast the potatoes until lightly golden, about 15 minutes. Flip the potatoes and add the asparagus to the baking sheet, tossing to combine. Scrape the vegetables to the outer edges of the pan to make room for the fish in the center. Pat the fish dry, rub lightly with oil, and add it to the baking sheet.
Build the Pan-Roast
Return the baking sheet to the oven and roast until the asparagus are crisp-tender and the fish is cooked through, about 10 minutes depending on the thickness of the fillet for thawed fish and 15 to 20 minutes for frozen.
Make the Lemon-Parmesan Butter
Meanwhile, in a medium bowl, combine the softened butter, Parmesan, chives, anchovy, and lemon zest, and season lightly with salt and pepper. Transfer the fish and vegetables to a platter and dollop some of the lemon-Parmesan butter over the fish to melt. Serve lemon wedges alongside for squeezing over top.
Pro Tips
Drink Up
These bold flavors are calling for a hearty white wine to provide contrast. Look for any white wine in the sauvignon blanc family, such as Sancerre or Pouilly-Fumé or a New Zealand sauvignon blanc.
Change Up
Add cherry tomatoes or roasted red pepper strips to the baking sheet for a burst of fresh, juicy flavor. Swap out thinly sliced zucchini or yellow squash for the asparagus.
Stock Up
The recipe makes more lemon-Parmesan butter than you’ll need for this dish. Wrap the remainder in parchment paper or plastic wrap and freeze for up to 2 months. Thinly slice and melt over cooked fish or fold into warm seafood pasta or risotto for added richness.
