INGREDIENTS

• 1 1/2 pounds baby new potatoes, quartered
• 1 tablespoon olive oil
• kosher salt and pepper, to taste
• 1/2 lemon, sliced into very thin rounds
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• kosher salt and pepper, to taste
• 1 1/2 pounds swordfish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup shallot, minced
• 1/2 cup dry white wine
• 1 teaspoon fresh thyme, or 1/2dried
• 1 cup chicken stock
• 1/2 lemon, juiced
• 3 tablespoons butter

DIRECTIONS

1. Preheat oven to 400
2. Place potatoes on one side of a rimmed baking sheet.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat well and transfer to the oven.
4. Roast 10 minutes. Remove from the oven, toss to brown evenly.
5. On the other side of the sheet (leaving room for the swordfish) arrange lemon slices in a single layer.
6. Top with asparagus. Drizzle with oil and season with salt and pepper. Carefully toss to coat and arrange in a single layer on top of the lemon slices.
7. Return to the oven for 15 minutes.
8. Meanwhile, season swordfish with remaining salt, pepper, paprika, and garlic powder.
9. Heat olive oil in a skillet over medium high heat. When it begins to shimmer, add fish and sear for about 3 minutes on one side.
10. Remove the baking sheet from the oven and place the fish, seared side up, on the sheet and return to the oven for another 10-12 minutes or until steaks are cooked through but not dry.
11. While the fish cooks, add shallots (and a bit more oil if necessary) to the skillet. Cook for a few minute or until tender.
12. Add wine and let simmer until there is very little liquid left.
13. Stir in stock and thyme. Cook for about 5 minutes.
14. Remove from heat and stir in lemon juice and butter.
15. Season with salt and pepper if necessary.
16. Plate the potatoes, asparagus, and swordfish. Drizzle with pan.

Nutritional Information