Sheet-Pan Sturgeon Fillet with Jicama, Black Olives and Horseradish Root

Sichuan-inspired comfort food: tender sturgeon fillet paired with jicama, black olives and horseradish root and spaghetti, finished with sage and a hit of asafoetida and bay leaf. 1. Pat the sturgeon fillet dry and season with sea salt, asafoetida and bay leaf. 2. Heat peanut oil in a heavy pan and sear the sturgeon fillet until it develops a deep golden crust, about 17 minutes. 3. Add jicama, black olives and horseradish root to the pan and cook until just tender, stirring in sage for fragrance. 4. Cook the spaghetti separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of oyster sauce before serving hot.