Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 1 pound rockfish dry, season it evenly with 2 teaspoons Diamond Crystal kosher salt flakes, and refrigerate uncovered for 15 minutes while preparing the other ingredients.

2. 2.

   Cut 1 pound tomatoes into 1/2-inch-thick wedges. Arrange them in a single layer on the prepared pan and coat with 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons Diamond Crystal kosher salt flakes, and 1/2 teaspoon freshly ground black pepper. Roast for 12 minutes.

3. 3.

   While the tomatoes roast, make the walnut-herb crust by combining:

   • 1/3 cup walnuts, finely chopped
   • 1/2 cup chopped cilantro
   • 2 garlic cloves, finely grated
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground blue fenugreek
   • 1/8 teaspoon cayenne pepper

   Stir until the mixture holds together loosely.

4. 4.

   Set the presalted rockfish over the roasted tomatoes, skin-side down if it has skin. Press the walnut-herb crust evenly over the fish. Roast for 8 to 10 minutes, until the thickest part reaches 140°F.

5. 5.

   Rest the fish on the pan for 3 minutes. Spoon the roasted tomatoes and their juices onto two plates, set the crusted rockfish over them, and serve.

Want more detail? See the temperature guide.