Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan and a small baking dish.

2. 2.

   Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on the sheet pan with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread in a single layer and roast for 10 minutes.

3. 3.

   While the potatoes roast, trim 8 ounces Brussels sprouts and halve them lengthwise, quartering any very large ones. Toss in a bowl with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. After the potatoes have roasted for 10 minutes, turn them and add the sprouts cut-side down. Roast for 12 minutes.

4. 4.

   While the vegetables roast, pat 12 ounces cod dry and divide into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt and place in the small baking dish. Let stand while preparing the lemon-thyme topping.

5. 5.

   Strip 2 teaspoons leaves from fresh thyme sprigs and mince 2 garlic cloves. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 1 tablespoon juice and cut the unused lemon into wedges. Mix the topping in a small bowl:

   • 1 tablespoon olive oil
   • 2 teaspoons thyme leaves
   • 2 minced garlic cloves
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1/4 teaspoon ground black pepper

   Spoon the topping evenly over the seasoned cod.

6. 6.

   After the vegetables have roasted for 22 minutes total, turn them again and place the cod dish beside the sheet pan in the oven. Roast both for another 10–12 minutes, until the vegetables are browned and tender and the cod reaches 145°F at its thickest point. Let the cod rest for 2 minutes.

7. 7.

   Divide the roasted potatoes and Brussels sprouts between 2 plates. Add a cod portion to each, spoon the lemon-thyme juices from the baking dish over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.