Chermoula-Baked Rockfish with Dukkah Hannah Sweet Potatoes and Spring Broccolini

Red Chermoula

Paprika gives this chermoula its red color, while fresh herbs, cumin, and lemon balance the mild fish and sweet potatoes. A loose paste coats the fillets without becoming a heavy crust.

Ingredients

• 1 cup loosely packed cilantro leaves and tender stems
• 1/2 cup loosely packed flat-leaf parsley leaves
• 3 cloves garlic, roughly chopped
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp finely grated lemon zest
• 3 tbsp fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 tsp kosher salt, plus more to taste

Instructions

1. Pulse the herbs, garlic, paprika, cumin, cayenne, lemon zest, lemon juice, and salt in a small food processor until finely chopped.
2. Add the olive oil and pulse briefly to form a loose, textured paste. Add 1–2 tablespoons water if necessary to make it easily spoonable.
3. Taste for lemon and salt. Reserve 3 tablespoons in a separate bowl for finishing before the remaining sauce touches raw fish.

Notes

• Use sweet rather than smoked paprika so the herbs and preserved lemon remain distinct.

Chermoula-Baked Rockfish

Baking the fish in a snug dish keeps the lean flesh moist and gathers the chermoula and fish juices into a spoonable sauce.

Ingredients

• 1 3/4 lb boneless rockfish fillets, divided into 4 portions
• 1 batch red chermoula, finishing portion kept separate
• 1 tsp olive oil, for the baking dish
• 1/4 tsp kosher salt
• 2 tbsp water
• 1/4 cup roughly chopped cilantro, for finishing

Instructions

1. Heat the oven to 425°F. Lightly oil a baking dish large enough to hold the fillets in one layer with little empty space.
2. Pat the fish dry, check for pin bones, and season lightly with salt. Fold any very thin tails underneath to even their thickness.
3. Arrange the fish in the dish and coat generously with the chermoula intended for cooking. Pour the water around, rather than over, the fillets.
4. Bake for 10–16 minutes, checking thin portions early. The center should turn opaque and separate into moist flakes; an instant-read thermometer inserted into the thickest part should register 145°F.
5. Spoon over the pan juices and the separately reserved chermoula. Finish with chopped cilantro.

Notes

• Fillet thickness matters more than weight for timing; remove thinner portions as they finish.

Roasted Hannah Sweet Potatoes

Whole roasting makes Hannah sweet potatoes dense and creamy inside. Splitting them while hot lets olive oil and dukkah cling to the exposed flesh.

Ingredients

• 4 medium Hannah sweet potatoes, about 2 lb total
• 1 1/2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 cup dukkah, from the component below

Instructions

1. Heat the oven to 425°F. Scrub and dry the potatoes, then prick each a few times with a fork.
2. Place on a lined baking sheet and roast for 50–70 minutes, turning once, until a skewer slides through the center without resistance.
3. Split lengthwise and gently press the cut surfaces to open the flesh. Drizzle with olive oil and season with salt.
4. Dust generously with dukkah just before serving, leaving some larger nut and seed pieces on top.

Notes

• Keep the skins on for the contrast between tender flesh and lightly chewy edges.

Hazelnut-Sesame Dukkah

Toasted nuts, sesame, and coarse spices provide a dry, fragrant crunch against the soft potatoes.

Ingredients

• 1/4 cup hazelnuts
• 2 tbsp sesame seeds
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp black peppercorns
• 1/4 tsp fine sea salt

Instructions

1. Toast the hazelnuts in a dry skillet over medium-low heat for 5–7 minutes, stirring frequently, until fragrant. Transfer to a towel, rub off loose skins, and let cool.
2. Toast the sesame seeds in the same skillet until pale gold, about 2 minutes; transfer to a bowl.
3. Toast the coriander, cumin, and peppercorns for 45–60 seconds, just until fragrant. Cool briefly.
4. Coarsely grind the spices, then pulse or pound with the hazelnuts and salt into a sandy mixture with small nut pieces. Stir in the sesame seeds; do not process into a paste.

Notes

• Makes about 1/2 cup, enough for generous seasoning with some left over.

Broccolini with Green Garlic and Preserved Lemon

Brief steaming tenderizes the stalks before a hot skillet browns the florets. Green garlic softens into a mellow topping, and preserved lemon supplies concentrated citrus and salt.

Ingredients

• 1 1/2 lb broccolini
• 3 stalks green garlic, white and tender light-green parts thinly sliced
• 1 1/2 tbsp ghee
• 3 tbsp water
• 1 tbsp finely chopped preserved lemon rind, rinsed and pulp discarded
• 1–2 tsp fresh lemon juice, to taste
• to taste kosher salt and freshly ground black pepper

Instructions

1. Trim the dry ends from the broccolini and split any thick stalks lengthwise.
2. Heat a wide skillet over medium-high heat. Add the ghee and broccolini, working in batches if necessary, and cook for 2 minutes until the undersides begin to brown.
3. Add the water and cover for 2–3 minutes, until the stems are nearly tender and still bright green.
4. Uncover and let the water evaporate. Turn the broccolini and cook for another 1–2 minutes to lightly brown the florets.
5. Lower the heat to medium-low. Add the green garlic and toss for 2–3 minutes until softened without darkening; add a small splash of water if the pan becomes dry.
6. Fold in the preserved lemon and lemon juice. Taste before adding salt, then finish with black pepper.

Notes

• Use the tender green garlic tops, but discard any fibrous outer leaves.

Overall Timing / Workflow

The potatoes take the longest and can wait briefly, leaving the final minutes for the delicate fish and bright green vegetables.

Instructions

1. 0:00 — Heat the oven to 425°F and start roasting the sweet potatoes.
2. 0:10 — Make the dukkah, then prepare the chermoula and reserve its finishing portion.
3. 0:30 — Trim the broccolini, slice the green garlic, chop the preserved lemon, and prepare the fish. Keep the fish refrigerated until ready to bake.
4. 0:50 — Check the potatoes. When they are close to tender, put the fish in the oven, allowing extra time if the potatoes are large.
5. While the fish bakes, cook the broccolini. Split and season the finished potatoes, keeping the dukkah off until plating.
6. Check the fish for doneness, finish the broccolini with preserved lemon, and serve everything hot.

Plating

Keeping the potatoes beside the fish preserves the dukkah's texture while allowing a little chermoula to mingle at the edges.

Instructions

1. Set a portion of rockfish on each warm plate and spoon its chermoula and pan juices over the top.
2. Arrange two sweet potato halves beside the fish and coat their cut faces generously with dukkah.
3. Place the broccolini along the upper edge of the plate, spooning the green garlic and preserved lemon over the stems.
4. Scatter the cilantro over the fish and serve immediately.

Leftover Path

Separate storage keeps the dukkah crisp and lets the fish reheat gently without overcooking the vegetables.

Instructions

1. Refrigerate the fish and its sauce, potatoes, and broccolini in separate airtight containers within 2 hours. Eat the fish within 2 days and the vegetables within 3–4 days.
2. Reheat fish covered with its sauce and a splash of water in a 300°F oven until it reaches 165°F. Warm the potatoes separately, and briefly reheat the broccolini in a covered skillet.
3. Alternatively, flake cold cooked fish over a lemon-dressed herb salad and serve with room-temperature potatoes.
4. Store cooled dukkah airtight in the refrigerator for up to 2 weeks and add only after reheating.