Careme

Instructions

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

1. 1.

   Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Scrub 1 pound delicata squash, trim the ends, halve lengthwise, and scoop out the seeds. Cut into 1/2-inch half-moons; leave the edible skin on.

2. 2.

   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 20 minutes, turning once halfway through.

3. 3.

   While the squash roasts, core 1 large Fuji apple, about 1/2 pound, and cut into 1/2-inch wedges. Pick and chop about 2 tablespoons sage leaves from 1 small package. Zest 1 lemon to obtain 1 teaspoon zest, then cut the lemon into wedges.

4. 4.

   Pat 3/4 pound rockfish dry and cut into 2 similarly sized portions. Season evenly with 3/4 teaspoon fine sea salt and let stand for 10 minutes while the squash finishes its initial roast.

5. 5.

   Make the sage oil by stirring together:

   • 1 tablespoon olive oil
   • 2 tablespoons chopped sage leaves
   • 1 teaspoon lemon zest
   • 1/4 teaspoon black pepper

   Set aside until the vegetables finish their initial roast.

6. 6.

   Add the apple wedges to the squash and sprinkle the apples with 1/4 teaspoon fine sea salt. Turn the vegetables and move them toward the edges, leaving space for the fish. Place the seasoned rockfish in the center and spoon the sage oil over the fish and vegetables.

7. 7.

   Roast for 10–12 minutes, until the squash and apples are tender and the fish reaches 145°F in the thickest part. Rest for 2 minutes.

8. 8.

   Divide the roasted squash and apples between two plates, nestle a rockfish portion alongside each, and spoon over any pan juices. Serve with the lemon wedges for squeezing.

Want more detail? See the temperature guide.