Careme

Instructions

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1. 1.

   Preheat the oven to 450°F and line two rimmed sheet pans. Pat 12 ounces Fresh Steelhead Trout Fillet dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes; let it presalt for at least 20 minutes while preparing the vegetables.

2. 2.

   Halve and seed 1 Fresh Red Hothouse Bell Pepper. Rub it with 1 teaspoon extra-virgin olive oil and 1/2 teaspoon Diamond Crystal kosher salt flakes. Set it cut-side down on one prepared pan and roast for 15 minutes, until softened and blistered. Transfer it to a bowl, cover, and steam for 5 minutes; peel away any loose skin and call this the roasted pepper.

3. 3.

   While the pepper roasts, trim 12 ounces Fresh Bagged Green Beans. Toss them on the second prepared pan with 1 tablespoon extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt flakes, then spread them into one layer.

4. 4.

   Make the romesco by blending the roasted pepper with:

   • 1/4 cup sliced almonds
   • 1 small garlic clove, peeled
   • 1 tablespoon sherry vinegar
   • 1 teaspoon smoked paprika
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon water

   Blend until spoonable but still slightly textured.

5. 5.

   Put the green beans in the oven and roast for 5 minutes. Rub the presalted steelhead with 2 teaspoons extra-virgin olive oil and 1/4 teaspoon ground black pepper, then place it skin-side down on the cleared first pan.

6. 6.

   Roast the steelhead alongside the green beans for 8 to 10 minutes, until the fish reaches 125°F at its thickest point and the beans are browned and tender. Rest the steelhead for 3 minutes.

7. 7.

   Spread the romesco across two plates, add the roasted green beans, and set a portion of steelhead over each serving.

Want more detail? See the temperature guide.