Careme

Ingredients

• Sablefish Fillet 2 fillets, about 10-12 oz total $14.99
• Organic Leeks 2 leeks, cleaned and thinly sliced lengthwise $2.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 package $3.32
• Russet Potato 2 large potatoes, cut into long batons $1.09
• Organic Thyme 1 teaspoon leaves $2.49
• Organic Garlic, 3 CT 2 cloves, thinly sliced $2.89
• Organic Lemon 1 lemon, zested and cut into wedges $1.29
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Place a sheet pan in the oven for the potato batons to start heating. Pat 2 sablefish fillets dry and let them sit at room temperature while you prep the vegetables.
2. Scrub 2 large Russet Potato and cut them into long even batons, about finger-thick, for a neat elongated shape. Trim and thoroughly clean 2 Organic Leeks, then slice them lengthwise into thin ribbons. Slice 2 cloves Organic Garlic. Zest 1 Organic Lemon and cut it into wedges. Strip 1 teaspoon Organic Thyme leaves if needed.
3. Toss the long Russet Potato batons with 1 tablespoon olive oil, 3/4 teaspoon salt, and black pepper. Carefully spread them on the hot sheet pan in a single layer. Roast at 425°F for 25 to 30 minutes, flipping once, until browned and crisp at the edges.
4. While the potatoes roast, heat a wide skillet over medium heat with 1/2 tablespoon olive oil and 1 tablespoon butter. Add the sliced Organic Leeks with a pinch of salt and cook gently for 5 minutes, stirring often, until they soften into silky strands rather than taking on much color.
5. Add 1 package Organic Baby Bella Sliced Mushrooms, 8 OZ, the sliced 2 cloves Organic Garlic, and 1 teaspoon Organic Thyme leaves to the skillet. Season with black pepper and another pinch of salt. Cook 6 to 8 minutes until the mushrooms give up their moisture and become glossy and savory.
6. Stir 1 teaspoon Dijon mustard and half the Organic Lemon zest into the leek-mushroom mixture. Turn the heat low and keep warm. If the pan looks dry, add 1 to 2 tablespoons water to keep the vegetables silky.
7. Rub the 2 sablefish fillets with 1/2 tablespoon olive oil, a pinch of salt, black pepper, and the remaining lemon zest. In the last 10 to 12 minutes of the potatoes roasting, place the sablefish on a lightly oiled small baking tray or oven-safe pan and roast at 425°F for about 8 to 10 minutes, depending on thickness, until the fish is just opaque and flakes easily.
8. Let the sablefish rest 2 minutes. Taste the leek-mushroom bed and adjust with a squeeze of lemon juice and salt as needed. Check the potato batons for crispness and season lightly once more out of the oven.
9. To plate, arrange a long narrow bed of silky leeks and mushrooms across each plate. Set 1 sablefish fillet lengthwise over the vegetables. Stack the crisp potato batons beside it in a tidy parallel bundle. Add a lemon wedge to each plate for brightness and a polished restaurant look.
10. Optional wine pairing: Chardonnay or Viognier. Chardonnay mirrors the sablefish’s buttery texture, while Viognier complements the sweet allium notes from the leeks and the earthiness of the mushrooms.