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. Trim and halve 1 pound Brussels sprouts, quartering very large ones. Cut 8 ounces yellow potatoes into 1/2-inch pieces. Core 1 medium Cosmic Crisp apple, about 6 ounces, and cut into 1-inch wedges.

2. 2.

   Toss the vegetables and apple on the sheet pan with:

   • 2 tablespoons olive oil
   • 1 1/2 teaspoons fine sea salt
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Spread into a single layer, placing the sprouts cut-side down. Roast on the upper rack for 25 minutes, turning the potatoes and apples after 15 minutes.

3. 3.

   While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions if needed. Season evenly with 3/4 teaspoon fine sea salt and place in the small baking dish. Let stand for 10 minutes while you prepare the dressing.

4. 4.

   Finely grate 2 garlic cloves. Whisk together the cider-mustard dressing:

   • 2 grated garlic cloves
   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 2 teaspoons Dijon mustard

   Spoon half the dressing over the fish; keep the other half separate for serving.

5. 5.

   After the vegetables have roasted for 25 minutes, place the fish on the lower rack. Roast everything for another 8–12 minutes, until the fish reaches 140°F in its thickest part and the potatoes are tender. Remove either pan earlier if ready. Rest the fish for 3 minutes.

6. 6.

   Divide the roasted vegetables and apples between two plates. Set the rockfish alongside, spoon over the baking-dish juices, and drizzle with the reserved cider-mustard dressing.

Want more detail? See the temperature guide.