Instructions: Heat olive oil in saucepan with rosemary and thyme and add rockfish skin side down. Season with salt and pepper. Cook until skin is golden brown.

Turn fish over and cook until flesh side is golden brown. Remove from heat.

SWEET POTATO MOUSSELINE:
Add sweet potatoes to boiling water and cook until tender. Remove from water, and run through food mill. Add honey, nutmeg, salt and pepper. To serve put rockfish atop the sweet potato mousseline and drizzle with lemon oil.

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