For this all-in-one sheet pan dinner, give the vegetables a head start, then add the fish towards the end of cooking.

Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.

Now as the local seafood coordinator for the Menemsha Fish House, he still cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.