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, yielding 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
• Diamond Crystal kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Halve 12 ounces fingerling potatoes and toss them in a large broiler-safe metal skillet with 1/2 cup thinly sliced sweet onion, 1 tablespoon extra-virgin olive oil, and 3/4 teaspoon Diamond Crystal kosher salt; roast for 18 minutes.
2. Cut 12 ounces heirloom tomatoes into wedges and combine them 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, 1/2 teaspoon Diamond Crystal 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 teaspoon Diamond Crystal kosher salt, and 1/4 teaspoon black pepper.
4. After the initial 18-minute roast, pour the prepared tomato-olive mixture into the skillet around the browned pan contents and nestle the seasoned fillets on top, skin-side down. Roast until the fillets flake at the edges and reach 145°F, 12 to 15 minutes.
5. Transfer the fillets to a warm plate. Broil the skillet for 3 minutes, watching closely, then stir 1 tablespoon sherry vinegar and 1 tablespoon lemon juice into the pan juices; rest the fillets and pan contents for 3 minutes.
6. Stir 1/4 cup chopped Italian parsley into the skillet, divide the fillets and pan contents between two shallow plates, and spoon the smoky olive-studded juices over each serving.