Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub or peel 12 oz carrots, then slice diagonally into 1/4-inch-thick pieces.

2. 2.

   Pat 12 oz rockfish dry and season both sides with 1 1/2 teaspoons Diamond Crystal Salt flakes. Set aside while you prepare the carrots and topping.

3. 3.

   Toss the sliced carrots with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal Salt flakes, and 1/8 teaspoon ground black pepper. Spread over one half of the sheet pan and roast for 15 minutes.

4. 4.

   While the carrots roast, finely zest 1 medium lemon to obtain 1 teaspoon zest, squeeze out 1 tablespoon juice, and cut the rest into serving wedges. Finely chop enough Italian parsley to measure 2 tablespoons.

5. 5.

   Mix the breadcrumb topping in a small bowl:

   • 1/3 cup plain dry breadcrumbs
   • 1 tablespoon softened unsalted butter
   • 2 tablespoons finely chopped Italian parsley
   • 1 teaspoon prepared lemon zest
   • 1/8 teaspoon ground black pepper

   Rub together with your fingertips until the butter is evenly distributed.

6. 6.

   Turn the carrots and place the seasoned rockfish on the empty half of the pan, folding any thin ends underneath for even cooking. Drizzle the fish with the prepared 1 tablespoon lemon juice, then gently press the breadcrumb topping onto it. Roast for 10–14 minutes, until the crumbs are golden, the carrots are tender, and the fish reaches 145°F in its thickest part.

7. 7.

   Divide the rockfish and roasted carrots between two plates. Add the prepared lemon wedges and serve immediately.

Want more detail? See the temperature guide.