Wednesday, May 20: White Fish with Asparagus Pesto and Baked Potato Wedges

The star of tonight’s dinner was definitely the fries!! Hoooooly moly were they tasty (nice and crispy, but incredibly fluffy inside — and covered in Old Bay seasoning). Also delicious: lemony roasted white fish and my favorite asparagus pesto (roasted asparagus, parm, walnuts, garlic, olive oil, lemon). Yum!

For the pesto: See original post with recipe here.

For the potatoes:

Slice 6-7 scrubbed medium Yukon Gold potatoes into wedges (eight wedges per potato). In a bowl, mix the potatoes with a a few TB of olive oil and 1-2 TB Old Bay seasoning. Spread out on a large parchment-lined sheet pan so that they are in one even layer (no overlapping, as much space between them as possible — this will help them crisp up), and sprinkle with a few pinches of salt. Place in a 425 oven for 15 minutes, then flip potato wedges over to ensure even browning. Place back in the oven for another 15 minutes or so, or until crispy on the outside and soft inside. I usually do another sprinkle of salt at this point, but I do love salt!

For the fish:

Place two 6 oz filets of white fish on a parchment-lined sheet pan (I used Barramundi sustainable seabass that I found in the frozen section of my Whole Foods, letting it defrost in the fridge overnight). Drizzle with olive oil and season with salt and pepper. When your potato wedges have 15 minutes left to cook (right after you flip them), put the sheet pan with the fish in the oven and roast for 15 minutes alongside the potatoes. Check the fish to see if it’s opaque and flakes easily with a fork; this signals that it is cooked through. (If it’s not done yet, put back in the oven for a few more minutes and check again). Out of the oven, squeeze some fresh lemon juice over the fish.

Serve the fish with a dollop of asparagus pesto and a pile of hot, crispy potato wedges!