Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Halve the 1-pound delicata squash lengthwise, scoop out the seeds, and cut crosswise into 1/2-inch half-moons; leave the tender skin on. Core the 1 large Cosmic Crisp apple and cut it into 1/2-inch wedges.

2. 2.

   Pat the 12 ounces sablefish dry and season evenly with 3/4 teaspoon fine sea salt. Refrigerate while the squash begins roasting.

3. 3.

   Toss the squash on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread into a single layer and roast for 15 minutes.

4. 4.

   Strip and measure 1 teaspoon fresh thyme leaves. Stir together the glaze in a small bowl:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon pure maple syrup
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon fresh thyme leaves

   Set aside.

5. 5.

   Toss the apple wedges with 1 teaspoon olive oil and 1/4 teaspoon fine sea salt. Turn the squash, add the apples, and clear two spaces for the fish. Place the seasoned sablefish skin-side down in those spaces and spoon the glaze over the fish.

6. 6.

   Roast for 10–14 minutes, until the squash is tender, the apples are lightly browned, and the sablefish reaches 135°F in the thickest part. Transfer the fish to plates and let rest for 3 minutes.

7. 7.

   Divide the roasted squash and apples between the plates beside the sablefish. Spoon the warm pan juices over the fish and serve.

Want more detail? See the temperature guide.