Flounder, Red Pepper Cream, and Asparagus Risotto

Ingredients

• 0.5 cup alfredo pasta sauce store bought
• 1 pound asparagus trimmed cut into 1-inch lengths
• 32 ounce sushi-grade yellowtail flounder 
• 4 servings basil fresh for garnish
• 2 tablespoons olive oil extra-virgin
• 0.5 cup roasted peppers red jarred
• 4 servings salt and pepper 
• 5.5 ounce garden vegetable risotto mix recommended: Buitoni

Equipment

• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 450 degrees F.
2. Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets.
3. Sprinkle fish with salt and pepper. Roast for 5 minutes.
4. Add asparagus to dish and roast for 5 to 7 minutes longer.
5. Remove from oven and keep fish warm.
6. Remove asparagus and reserve.
7. Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer.
8. Serve fish topped with sauce and accompanied by asparagus risotto.
9. Garnish with fresh basil sprigs.