Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Scrub 1 pound delicata squash, halve lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the skin on. Scrub 10 ounces yellow potatoes and cut into 1/2-inch pieces.

2. 2.

   On a large rimmed sheet pan, combine the following:

   • Prepared delicata squash
   • Prepared potatoes
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer and roast for 20 minutes, turning once halfway through.

3. 3.

   While the vegetables roast, core 1 medium Cosmic Crisp apple and cut into 1/4-inch wedges. Toss with 1/2 tablespoon olive oil, 1/4 teaspoon fine sea salt, and 1/2 tablespoon finely chopped fresh sage.

4. 4.

   Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the rest into wedges for serving. Pat 12 ounces rockfish fillet dry and divide into two portions. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Rub with 1/2 tablespoon olive oil, the lemon zest, and 1/2 tablespoon finely chopped fresh sage. Let stand while the vegetables finish their initial roast.

5. 5.

   Turn the roasted vegetables and move them toward the edges of the pan. Spread the seasoned apple among them and place the seasoned rockfish in the center, directly against the pan. Roast for 10–14 minutes, until the potatoes are tender and the fish reaches 145°F at its thickest point.

6. 6.

   Drizzle the fish with the prepared 1 tablespoon lemon juice and let rest for 2 minutes. Divide the fish, squash, potatoes, and apples between two plates, spoon over the pan juices, and serve with the lemon wedges.

Want more detail? See the temperature guide.