Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1 pound yellow potatoes into 1/2-inch pieces. On a large rimmed sheet pan, toss them with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread in a single layer.

2. 2.

   Halve 8 ounces trimmed organic leeks lengthwise, slice into 1/2-inch pieces, and rinse thoroughly between the layers. Drain well.

3. 3.

   Roast the potatoes for 20 minutes, turning once halfway through. Meanwhile, pat 12 ounces rockfish dry, divide into 2 portions, and season evenly with 3/4 teaspoon fine sea salt. Refrigerate until needed.

4. 4.

   Prepare the finishing oil in a small bowl:

   • 2 tablespoons finely chopped Italian parsley
   • 1 tablespoon olive oil
   • 1 teaspoon finely grated zest and 1 tablespoon juice from 1 medium lemon
   • 2 garlic cloves, finely grated
   • 1/4 teaspoon ground black pepper

   Stir together and cut the rest of the lemon into wedges for serving.

5. 5.

   Toss the prepared leeks with 1 tablespoon olive oil and 3/8 teaspoon fine sea salt. Add them to the potatoes, stir gently, and spread everything out again. Roast for 10 minutes.

6. 6.

   Make two spaces among the vegetables and place the seasoned rockfish directly on the pan. Spoon half the finishing oil over the fish. Roast for 10–12 minutes, until the fish reaches 140°F at its thickest point and flakes gently. Let rest for 2 minutes.

7. 7.

   Divide the roasted potatoes and leeks between two plates and place a rockfish portion alongside. Spoon the remaining finishing oil over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.