Time: 35 minutes
Ingredients not provided: Salt, Pepper, Olive Oil
Equipment required: A glass or jar with a heavy base, Baking sheet, non-stick or cast-iron pan, knife, and cutting board
Ingredients:
Directions:
Step 1: Preheat
-Place your oven rack in the middle of the oven and set your oven to 450 degrees.
Step 2: Prep your ingredients
While the oven gets hot, prepare your ingredients.
-Season both sides of your steak with salt and pepper
-Toss the pee wee potatoes with olive oil, season with salt and pepper, and spread out evenly on a sheet pan.
Pro-tip: Use a sheet pan that is large enough to allow space between all of the potatoes and cover it with aluminum foil for easier clean up!
Step 4: Cook the pee wee potatoes
Once the oven is hot, cook the potatoes for 20 minutes.
While the potatoes cook, prepare the broccolini.
Step 5: Prepare the asparagus
Break or cut the bottom 1-2 inches of asparagus and discard. Drizzle olive oil over the asparagus.  Season with salt and pepper and set aside until ready to cook. The asparagus will cook after the potatoes cook for 20 minutes.
Step 6: Prepare to cook the branzino
When the 20 minute timer goes off for the potatoes, place the non-stick or cast-iron pan over medium high heat, coat the bottom of the pan with olive oil and allow to get hot.
Step 7: Finishing the vegetables
While your pan heats up, take the potatoes out of the oven, carefully press down on each potato to flatten them with the heavy bottom of a glass or jar. Push the potatoes over to one side of the pan, drizzle a small amount of olive oil over the flattened potatoes and put the asparagus on the same pan. Bake both vegetables together in the 450 degree oven for an additional 8 minutes. Continue on to cook the branzino, while the vegetables finish cooking.
Step 8: Cook the branzino
When the pan is hot, place the seasoned fish, skin side down in the pan and cook for four minutes. Shake the pan every once in a while to ensure the fish is not sticking to the pan. After four minutes, turn the heat off of the stove, flip the fish over (flesh side down) and allow the residual heat from the pan to finish cooking the fish. Keep the fish in the pan until ready to serve, this will keep it hot.
Step 9: Plating
Spread the romesco sauce along the bottom of the plate and place the fish and vegetables above the sauce. Squeeze the juice of a lemon over the fish, potatoes and broccolini, and sprinkle the fresh herbs over everything.
Enjoy!