From DN Recipes by David Nagy · Food & Beverage

Caper Butter Seafood with Roasted Asparagus & Baby Potatoes

Published

Caper Butter Seafood with Roasted Asparagus & Baby Potatoes
Capers are little flavor bombs, but they can be very salty – give them a quick rinse to remove some of the salt before mincing and stirring into the herbed butter. The trick to roasting the fish, potatoes and asparagus together on the same baking sheet is creating separate “bowls” of parchment paper for each – this way, each component of the meal keeps to itself without spilling onto the others. To make the parchment bowls, simply cut three sheets of parchment and fold up the edges to create rimmed sides.
SERVINGS 4 PREP TIME 25 min COOK TIME 15 min DURATION 40 min

Ingredients
  • 12 baby white or red potatoes (about 1 lb), scrubbed and halved
  • 4 tsp olive oil, divided
  • 1/2 tsp each sea salt and ground black pepper, divided
  • 1 lb asparagus, trimmed
  • 1 tbsp balsamic vinegar
  • 2 tbsp organic unsalted butter, softened (TRY: Horizon Organic Unsalted Butter)
  • 2 tbsp chopped fresh flat-leaf parsley  (2X for extra serving sauce)
  • 1 tbsp capers, drained, rinsed and minced  (2X for extra serving sauce)
  • 1 tsp lemon zest + additional for garnish  (2X for extra serving sauce)
  • 4 5-oz skinless halibut fillets (or cod or haddock)
  • 8 large peeled & cleaned shrimp (optional)
  • 8 ounces fresh crab meat (optional)

Preparation
  1. Preheat oven to 375°F. Cut three 15-inch lengths of parchment paper and arrange in a single layer on an 18 x 12-inch rimmed baking sheet. Fold and crumple all 4 edges of each sheet to make 2-inch-tall rimmed sides resembling shallow bowls (alternatively, you can use foil to create 3 shallow “bowls”).
  2. In a large bowl, toss together potatoes, 2 tsp oil and 1/8 tsp each salt and pepper. Arrange potatoes, cut sides down, in a single layer on 1 outer bowl of parchment. Bake for 15 minutes.
  3. Meanwhile, in same large bowl, toss together asparagus, vinegar, remaining 2 tsp oil and 1/8 tsp each salt and pepper.
  4. In a small bowl, stir together butter, parsley, capers and lemon zest. Sprinkle fish with remaining 1/4 tsp each salt and pepper. Spread butter mixture over halibut and shrimp.
  5. Remove sheet from oven; add halibut/shrimp to center bowl of parchment. Add asparagus to remaining outer bowl of parchment. Return to oven; bake until fish flakes easily when tested with a fork, shrimp is cooked through, asparagus is tender and potatoes are golden, 10 to 12 minutes more.
  6. If using crab, add it to the bowls and return to oven for 1-2 minutes.
  7. Divide among plates. Drizzle fish with any butter mixture left in parchment and garnish with additional lemon zest or slices.