Lemon-Herb Orange Roughy with Roasted Asparagus and Fingerling Potatoes

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.

Wash 1.5 lbs of fingerling potatoes and slice them into very thin rounds, about 1/8-inch thick, to ensure they cook quickly.

Wash 1 bunch of asparagus and snap off the woody bottom ends (about 1-2 inches from the base).

On the sheet pan, toss the sliced potatoes and trimmed asparagus with 2 TBSP olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in a single layer.

Place the vegetables in the oven and roast for 6 minutes.

While the vegetables start roasting, pat 5 orange roughy fillets dry with paper towels. Season both sides of the fish with 1 tsp dried oregano and a pinch of salt and pepper.

Slice 1 lemon into thin rounds and juice the second lemon to get about 2 TBSP of juice.

Carefully remove the sheet pan from the oven. Move the vegetables to the edges of the pan to make room in the center.

Place the orange roughy fillets in the center of the pan. Drizzle the 2 TBSP of lemon juice over the fish and top each fillet with 2 lemon slices.

Return the pan to the oven and roast for 10-12 minutes, or until the fish is opaque and flakes easily with a fork and the potatoes are golden and tender.

Wash and finely chop 1/4 cup of fresh parsley. Sprinkle it over the entire pan before serving.