Baked Sablefish With Sweet Corn, Zucchini, and Cherry Tomatoes

1. Preheat oven to 425F.

2. On a prepared baking sheet, spread zucchini and cherry tomatoes in a single layer, tossing with 2 teaspoons olive oil, ½ teaspoon black pepper and ½ teaspoon salt. Transfer to oven and bake for 10 minutes.

3. Meanwhile, pat the fish dry with a clean kitchen towel or paper towel, then coat with ½ teaspoon each of oil. Season with salt and pepper.

4. After 10 minutes of baking, remove the vegetables from the oven. Add the corn to the baking sheet, tossing to combine. Nestle fish fillets skin-side down among the vegetables and return to the oven and bake for 12 more minutes. Sablefish is medium to medium-well done when internal temperature registers at 135F at thickest part of fillet or when flaked easily with a fork. Add more cook time as needed to achieve desired doneness.

5. As the fish cooks, prepare the herb dressing. Place herbs in a small mixing bowl with juice of 1 lemon, zest of half the lemon, remaining 3 tablespoons olive oil and ½ teaspoon each salt and pepper. Grate in 1 small garlic clove, then whisk together until well combined.

6. To serve, divide the veggies and corn evenly among 4 plates and top each with a piece of fish. Drizzle about 2 teaspoons of the herb mixture onto each fillet and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.