Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Pat 12 ounces sablefish dry, cut into 2 portions, and season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while preparing the vegetables.

2. 2.

   Cut 12 ounces yellow potatoes into 3/4-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread out with cut sides against the pan.

3. 3.

   Trim the roots and tough dark-green tops from 1 pound leeks, leaving about 12 ounces white and light-green parts. Halve lengthwise, rinse thoroughly between the layers, and cut crosswise into 1-inch pieces. Thinly slice 2 garlic cloves. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice and cut the unused lemon into serving wedges.

4. 4.

   In a small baking dish, combine the following:

   • Prepared leeks and sliced garlic
   • Prepared 1 teaspoon lemon zest and 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Add 1/4 cup water, toss, and cover tightly with foil.

5. 5.

   Place the potatoes on the upper rack and the covered leeks on the lower rack. Roast both for 25 minutes, turning the potatoes halfway through, until the leeks are tender and the potatoes are beginning to brown.

6. 6.

   Uncover the leeks carefully and lay the seasoned sablefish on top, skin-side down if skin-on. Return the dish to the oven and roast for 10–12 minutes, until the fish reaches 135°F in the thickest part. Continue roasting the potatoes alongside until golden and tender.

7. 7.

   Rest the fish for 3 minutes. Divide the leeks and their lemony juices between two plates, place a sablefish portion over each, and add the roasted potatoes alongside. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.