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 baking sheet and a smaller baking dish.

2. 2.

   Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Toss on the large baking sheet with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Spread across one half of the sheet.

3. 3.

   Trim 12 ounces Brussels sprouts and halve lengthwise, quartering any especially large ones. Toss on the other half of the baking sheet with 2 teaspoons olive oil and 5/8 teaspoon fine sea salt. Arrange cut-side down, leaving space between the vegetables.

4. 4.

   Pat 12 ounces rockfish dry, divide into 2 portions, and season all over with 3/4 teaspoon fine sea salt. Place in the smaller baking dish and refrigerate while preparing the aromatics.

5. 5.

   Strip and finely chop 2 teaspoons fresh thyme leaves. Mince 2 garlic cloves. Zest 1 lemon to obtain 1 teaspoon zest, squeeze out 1 tablespoon juice, and cut the unused lemon into serving wedges.

6. 6.

   Roast the vegetables on the upper rack for 20 minutes. Meanwhile, make the fish dressing by combining:

   • 2 teaspoons olive oil
   • 1 tablespoon prepared lemon juice
   • 1 teaspoon prepared lemon zest
   • The prepared minced garlic
   • 1 teaspoon prepared chopped thyme
   • 1/4 teaspoon ground black pepper

   Spoon the dressing over the seasoned rockfish.

7. 7.

   Turn the potatoes and Brussels sprouts. Sprinkle the vegetables with the remaining 1 teaspoon prepared chopped thyme and 1/4 teaspoon ground black pepper. Return to the upper rack and place the fish on the lower rack. Roast for 10–14 minutes, until the vegetables are browned and tender and the fish reaches 145°F in its thickest part. Rest the fish for 2 minutes.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add a portion of rockfish to each, spoon the lemon-thyme pan juices over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.