Careme

Ingredients

• Sablefish Fillet

  12 ounces $14.21
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Potato Fingerling Mix

  12 ounces $4.99
• Sweet Onion

  1/2 cup thinly sliced $1.66
• Organic Garlic

  2 cloves, minced $2.69
• Organic Lemon

  1 lemon (1 teaspoon zest and 1 tablespoon juice) $1.29
• Italian Parsley Bunch

  1/4 cup chopped leaves $1.49
• Pitted green olives

  1/3 cup, halved
• Dry white wine

  1/3 cup
• Extra-virgin olive oil

  3 tablespoons
• Smoked paprika

  1 teaspoon
• Sherry vinegar

  1 tablespoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 12 ounces fingerling potatoes, then toss them in a shallow baking dish with 1/2 cup thinly sliced sweet onion, 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon kosher salt; roast for 18 minutes.
2. While the baking dish roasts, cut 12 ounces heirloom tomatoes into wedges. Combine the 12 ounces tomatoes with 2 minced garlic cloves, 1/3 cup halved green olives, 1/3 cup dry white wine, 1 tablespoon extra-virgin olive oil, 1 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Pat 12 ounces sablefish dry and rub it with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. After the initial 18-minute roast, pour the prepared 12-ounce tomato mixture into the baking dish and nestle the seasoned 12 ounces sablefish on top, skin-side down. Roast until the 12 ounces sablefish flakes at the edges and reaches 145°F, 12 to 15 minutes.
5. Transfer the roasted 12 ounces sablefish to a warm plate. Broil the baking dish for 3 minutes, watching closely, then stir 1 tablespoon sherry vinegar and 1 tablespoon lemon juice into the pan juices; let everything rest for 3 minutes.
6. Stir 1/4 cup chopped Italian parsley into the baking dish, then divide the 12 ounces sablefish, 12 ounces fingerling potatoes, and 12 ounces heirloom tomatoes between two shallow plates and spoon the smoky olive-studded juices over the top.