Careme

Instructions

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1. 1.

   Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 1 lb rockfish dry and cut it into two equal portions. Trim 12 oz green beans.

2. 2.

   Finely zest the 1 lime, then squeeze 1 tablespoon juice into a small bowl. Make the sambal-lime glaze by whisking in:

   • 1 tablespoon finely grated ginger
   • 2 cloves minced garlic
   • 1 tablespoon sambal oelek
   • 1 tablespoon low-sodium soy sauce
   • 1 teaspoon light brown sugar
   • 2 teaspoons neutral cooking oil

   Stir in the lime zest until combined.

3. 3.

   Toss the green beans on the prepared pan with 1 teaspoon neutral cooking oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread them in a single layer and roast for 8 minutes.

4. 4.

   Season the rockfish with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper, then brush it all over with the sambal-lime glaze. Push the green beans to the sides of the pan, place the fish in the center, and roast for 10–12 minutes, until the thickest part of the fish reaches 145°F and flakes easily.

5. 5.

   Rest the fish for 3 minutes. Divide the roasted green beans between two plates, top each portion with rockfish, and spoon the flavorful juices from the pan over everything.