Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 1 pound delicata squash, halve it lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the edible skin on.

2. 2.

   Pat dry 3/4 pound rockfish fillet, check for pin bones, and divide into 2 portions. Season evenly with 3/4 teaspoon fine sea salt and refrigerate while the squash begins roasting.

3. 3.

   Toss the squash on the prepared pan with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt. Spread into a single layer and roast for 20 minutes, turning once halfway through.

4. 4.

   While the squash roasts, core 1 large Cosmic Crisp apple, about 1/2 pound, and cut into 1/2-inch wedges. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 2 tablespoons juice. Finely chop enough fresh sage leaves to make 1 tablespoon.

5. 5.

   Stir together the following to make a sage-lemon oil:

   • 1 tablespoon olive oil
   • 1 tablespoon finely chopped sage
   • 1 teaspoon lemon zest
   • 1/4 teaspoon ground black pepper

   Keep the lemon juice separate for finishing.

6. 6.

   Toss the apple wedges with 1 teaspoon of the sage-lemon oil and 1/4 teaspoon fine sea salt. Add them to the squash, leaving two clear spaces for the fish. Place the seasoned rockfish in those spaces and spoon the rest of the sage-lemon oil over it.

7. 7.

   Return the pan to the oven for 10–12 minutes, until the squash is tender, the apple has softened, and the fish reaches 140°F at its thickest point. Rest the fish on the pan for 2 minutes.

8. 8.

   Divide the roasted squash and apple between two plates and nestle a portion of rockfish alongside each. Drizzle the reserved 2 tablespoons lemon juice over the fish and vegetables, and serve.

Want more detail? See the temperature guide.