Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small baking dish. Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch cubes. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering any especially large ones.

2. 2.

   Finely chop enough fresh rosemary leaves to measure 2 teaspoons, and mince 2 garlic cloves. Toss the potatoes and Brussels sprouts with the following:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon black pepper
   • 2 teaspoons chopped rosemary
   • 2 minced garlic cloves

   Spread across the sheet pan in a single layer, arranging the sprouts cut-side down.

3. 3.

   Roast the vegetables on the upper rack for 20 minutes. Turn the potatoes and stir the sprouts, then roast for another 10–15 minutes, until the potatoes are tender and the sprouts have browned edges.

4. 4.

   While the vegetables roast, pat 12 oz rockfish fillets dry and check for pin bones. Season both sides with 3/4 teaspoon fine sea salt and let stand in the refrigerator for 10 minutes.

5. 5.

   Wash 1 lemon, finely grate 1 teaspoon zest, and squeeze 1 tablespoon juice; cut the rest into serving wedges. Mix the measured zest and juice with 1 teaspoon olive oil and 1/4 teaspoon black pepper. Place the seasoned fish in the baking dish and spoon this lemon mixture over it.

6. 6.

   During the vegetables’ final 10–12 minutes of roasting, place the fish on the lower rack. Bake until the thickest part reaches 145°F and flakes readily, about 8–12 minutes depending on thickness. If either component finishes first, remove it and cover loosely while the other finishes.

7. 7.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add the rockfish, spoon its lemony pan juices over the top, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.