Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan and a small oven-safe baking dish. Cut 12 ounces red potatoes into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones; dry thoroughly.

2. 2.

   Toss the potatoes and Brussels sprouts on the sheet pan with 1 1/2 tablespoons olive oil, 1 3/8 teaspoons Morton kosher salt flakes, and 1/4 teaspoon black pepper. Spread into a single layer with the sprouts cut-side down.

3. 3.

   Roast the vegetables for 25 minutes, turning the potatoes after 15 minutes. Leave the sprouts cut-side down so they develop browned edges.

4. 4.

   While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions. Season evenly with 7/8 teaspoon Morton kosher salt flakes and place in the baking dish. Let stand for 10 minutes while you prepare the lemon-dill mixture.

5. 5.

   Finely grate 1 lemon to obtain about 1 teaspoon zest, squeeze 1 tablespoon juice, and cut the rest into wedges. Mince 2 cloves peeled garlic. In a small bowl, combine:

   • The prepared lemon zest and juice
   • The minced garlic
   • 1/2 tablespoon olive oil
   • 1 teaspoon dried dill
   • 1/4 teaspoon black pepper

   Spoon the lemon-dill mixture over the seasoned fish.

6. 6.

   After the vegetables have roasted for 25 minutes, place the fish dish in the oven alongside the sheet pan. Roast everything for another 8–12 minutes, until the fish reaches 140°F in the thickest part and the potatoes are tender. Remove the fish and let it rest for 3 minutes; remove the vegetables when tender and browned.

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.