Crisp Sand Dabs with Blistered Shishitos, Summer Vegetables and Roasted Butternut Squash

Pan-Fried Sand Dabs with Cherry Tomatoes and Parsley

A very light dredge protects the delicate fish and gives it crisp edges. Fresh tomatoes and a lemon-parsley finish keep the plate bright without covering up the sand dabs' sweet flavor.

Ingredients

• 8 small sand dabs, about 2–2½ lb total, gutted, scaled and heads removed by the fishmonger
• ⅓ cup cassava flour, for a light dredge
• 3 tablespoons ghee, divided
• 1 cup cherry tomatoes, halved
• ¼ cup roughly chopped flat-leaf parsley
• 1 tablespoon extra-virgin olive oil
• 1 lemon, half for juice and half cut into wedges
• to taste kosher salt and freshly ground black pepper

Instructions

1. Check that the fish have been cleaned thoroughly, then pat very dry. Season lightly with salt and pepper.
2. Toss the tomatoes with parsley, olive oil, 2 teaspoons lemon juice and a pinch of salt. Set aside while the fish cooks.
3. Spread the cassava flour on a plate. Dust the fish lightly on both sides, shaking off all loose flour.
4. Heat a wide skillet over medium-high heat and add enough ghee to coat the bottom. Lay in the fish without crowding; cook in batches, replenishing the ghee as needed.
5. Cook for 3–4 minutes on the first side, until golden and easily released from the pan. Turn carefully with a thin spatula and cook another 2–3 minutes, adjusting for thickness. The flesh should lift readily from the backbone and reach 145°F in the thickest part without touching bone.
6. Transfer to warm plates or a rack while finishing the remaining fish. Spoon the tomato-parsley mixture over the fish just before serving, with lemon wedges alongside.

Notes

• Sand dabs have fine bones. Serve bone-in with a reminder to lift the flesh away from the central skeleton.
• If using boneless fillets, begin checking after 1–2 minutes per side; they cook considerably faster.

Blistered Shishito Peppers

A hot pan blisters the skins before the peppers collapse, giving smoky edges and tender, juicy flesh.

Ingredients

• 12 oz shishito peppers, ripe red ones if available
• 1 tablespoon avocado oil
• 1 teaspoon fresh lemon juice
• to taste flaky salt

Instructions

1. Wash the peppers and dry thoroughly, leaving the stems attached.
2. Heat a cast-iron or heavy skillet over medium-high heat. Add the avocado oil, then the peppers in a single layer, working in batches if necessary.
3. Cook for 6–8 minutes, turning occasionally rather than constantly, until blistered in patches and softened but still holding their shape.
4. Remove from the heat and finish with lemon juice and flaky salt.

Notes

• Green shishitos work equally well. Serve whole, discarding the stems as you eat; occasional peppers can be hot.

Sautéed Summer Vegetables

Cooking the firmer vegetables first lets the zucchini stay tender rather than watery. A little vinegar lifts the sweet peppers and onions.

Ingredients

• 2 medium zucchini, cut into ½-inch pieces
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• ½ medium red onion, thinly sliced
• 2 stalks celery, sliced crosswise
• 1½ tablespoons ghee
• 1 clove garlic, thinly sliced
• 2 teaspoons white wine vinegar
• 1 tablespoon chopped flat-leaf parsley
• to taste kosher salt and freshly ground black pepper

Instructions

1. Heat the ghee in a wide skillet over medium-high heat. Add the onion, celery and bell peppers with a pinch of salt.
2. Sauté for 5–6 minutes, stirring occasionally, until the onion softens and the peppers remain slightly crisp.
3. Add the zucchini and cook for 4–5 minutes, until just tender with a few golden edges. Add the garlic during the final minute.
4. Take off the heat, toss with vinegar and parsley, and season with salt and pepper. Transfer to a serving dish promptly so the vegetables do not keep steaming in the pan.

Notes

• Use a wide pan; if the vegetables pile up deeply, cook in two batches to avoid a watery sauté.

Roasted Butternut Squash

High heat and space on the baking sheet produce browned edges while leaving the centers creamy. The squash's sweetness balances the peppers and lemony fish.

Ingredients

• 1½ lb peeled and seeded butternut squash, cut into ¾-inch chunks
• 1½ tablespoons olive oil
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F.
2. Toss the squash with olive oil, salt and pepper. Spread on a large rimmed baking sheet in a single layer with space between the pieces.
3. Roast for 30–35 minutes, turning after about 20 minutes, until browned on several edges and easily pierced with a knife.
4. Taste and adjust the salt. Keep warm until the fish is ready.

Overall Timing / Workflow

The squash cooks unattended while the vegetables are prepared. Cooking the fish last preserves its delicate texture and crisp crust.

Instructions

1. 0:00 — Heat the oven to 425°F. Peel, cut and season the squash.
2. 0:15 — Put the squash in the oven. Cut the sauté vegetables, dry the shishitos and prepare the tomato-parsley topping.
3. 0:25 — Blister the shishitos, then transfer to a warm serving dish. Begin the vegetable sauté in a separate wide skillet.
4. 0:35 — Turn the squash if needed. Finish the vegetables and keep warm. Pat the fish dry, season and dredge.
5. 0:40 — Pan-fry the sand dabs in batches, ideally using two skillets to finish close together. Check the squash for tenderness.
6. 0:55 — Plate immediately and finish the fish with tomatoes, parsley and lemon.

Notes

• Allow approximately 55–60 minutes total, including preparation. Warm the plates so the first fish portions stay hot while you finish the last batch.

Plating

Keeping the sides in distinct clusters preserves their textures and echoes the generous, composed plate.

Instructions

1. Arrange two small sand dabs on each warm plate.
2. Place the roasted squash and sautéed vegetables in separate clusters beside the fish.
3. Nestle the blistered shishitos around the fish, leaving their stems accessible.
4. Spoon the tomatoes and parsley over the fish without soaking the crust. Add a lemon wedge and serve immediately.

Leftover Path

Separating the fish from the moist vegetables makes reheating gentler and keeps the flavors fresh.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers. Eat the fish within 1–2 days and the vegetables within 3–4 days.
2. Remove the fish from its bones while it is still easy to handle. Reheat gently, covered, in a 300°F oven until it reaches 165°F; expect the crust to soften.
3. Warm the squash in a 400°F oven for 8–12 minutes. Reheat the sautéed vegetables and shishitos briefly in a skillet.
4. Alternatively, serve the deboned fish cold with the vegetables as a next-day salad, adding fresh lemon just before eating.