Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper third. Set out a large rimmed sheet pan.

2. 2.

   Zest 1 large lemon, then halve it; reserve the zest and both halves. Mince 4 garlic cloves, reserving 1 clove for the aioli and 3 cloves for the vegetables. Chop 1/2 bunch Italian parsley to yield about 1/2 cup, reserving 2 tablespoons for the aioli and 6 tablespoons for finishing.

3. 3.

   Pat 3 halibut fillets dry and season all over with 5 grams fine sea salt and 1/4 teaspoon freshly ground black pepper. Refrigerate uncovered for 20 minutes while preparing the vegetables.

4. 4.

   Bring 2 quarts water, 38 grams fine sea salt, and 1 reserved lemon half to a boil in a wide pot. Trim the stems and top inch from 2 jumbo artichokes, remove the tough outer leaves, and quarter the artichokes lengthwise. Cut out the fuzzy chokes, immediately add the quarters to the boiling water, and simmer until barely tender, 10 to 12 minutes.

5. 5.

   On the sheet pan, toss together:

   • 12 ounces baby golden potatoes, cut into 3/4-inch pieces
   • 1 large red bell pepper, cut into wide strips
   • 2 tablespoons extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 6 grams fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread everything in one layer and roast for 18 minutes.

6. 6.

   Crush 1/4 teaspoon saffron threads into 1 tablespoon hot water and let stand for 5 minutes. Stir the saffron water into 1/3 cup mayonnaise with the reserved lemon zest, juice from the reserved uncooked lemon half, the reserved 1 minced garlic clove, and the reserved 2 tablespoons chopped parsley to make the saffron aioli; refrigerate until serving.

7. 7.

   Drain the artichokes well and discard their cooked lemon half. Add the artichokes to the sheet pan along with:

   • 8 ounces Campari tomatoes, halved
   • The reserved 3 minced garlic cloves
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon sherry vinegar

   Turn the vegetables gently, spread them around the potatoes, and roast for 10 minutes.

8. 8.

   Brush the seasoned halibut with 1 tablespoon extra-virgin olive oil and nestle the fillets among the vegetables. Roast until the fish is opaque around the edges and reaches 130°F at the center, 9 to 11 minutes. Rest the fish on the pan for 3 minutes.

9. 9.

   Spread saffron aioli across three warm plates, add the roasted vegetables, and place one halibut fillet on each portion. Scatter with the reserved 6 tablespoons chopped parsley and serve the extra aioli alongside.

Want more detail? See the temperature guide.