Careme

Ingredients

• SEAFOOD Sablefish Fillet 2 fillets, about 12 oz total 14.99
• PRODUCE Organic Delicata Squash 1 squash, seeded and sliced into half-moons 1.99
• PRODUCE Organic Fennel Bulb 1 bulb, thinly sliced 2.99
• PRODUCE Organic Dill Bunch 1/2 bunch, chopped 2.49
• PRODUCE Organic Lemon Bag 1 lemon 5.32
• PRODUCE Organic Loose Carrots 2 carrots, peeled into ribbons or thin slices 1.49
• PRODUCE Organic Baby Arugula Salad, 5 Ounce 2 cups 3.69
• Pantry cooked lentils 1 1/2 cups
• Pantry olive oil 2 1/2 tablespoons
• Pantry whole grain mustard 1 teaspoon
• Pantry honey 1 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan for easy cleanup.
2. Halve and seed 1 delicata squash, then slice it into 1/2-inch half-moons. Thinly slice 1 fennel bulb, peel 2 carrots into ribbons or shave them thin, chop 1/2 bunch dill, zest and juice 1 lemon, and pat 2 sablefish fillets dry.
3. Toss the sliced delicata squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread it on the sheet pan in a single layer and roast for 15 minutes.
4. Meanwhile, in a bowl, combine 1 1/2 cups cooked lentils, half the sliced fennel, the carrot ribbons, 1 cup arugula, half the chopped dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon whole grain mustard, 1 teaspoon honey, and 1 tablespoon olive oil. Season with salt and pepper and toss gently so the vegetables stay distinct and fresh-looking.
5. After the squash has roasted 15 minutes, move it to the sides of the pan. Place the 2 sablefish fillets in the center, season them with salt and pepper, and drizzle with 1/2 tablespoon olive oil plus a little more lemon zest. Scatter the remaining fennel around the fish. Roast for 10 to 12 minutes until the fish is just opaque and flakes easily.
6. Rest the fish for 2 minutes. Fold the remaining 1 cup arugula and the rest of the dill into the warm lentil salad so the greens soften slightly but do not fully wilt.
7. Spoon the warm lentil-fennel salad onto each plate in a long bed. Arrange the roasted delicata squash alongside in a curved fan. Set a sablefish fillet on top of the lentils, then finish with a squeeze of lemon and any pan juices. The final plate should look layered, with pale fish, green dill and arugula, orange squash, and feathery fennel for contrast.