Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Scrub 10 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 10 ounces Brussels sprouts and halve them through the stems, quartering any especially large sprouts.

2. 2.

   On a large rimmed baking sheet, toss together:

   • The prepared potatoes and Brussels sprouts
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer, placing the sprouts cut-side down. Roast for 15 minutes.

3. 3.

   Meanwhile, pat 12 ounces rockfish dry and divide into 2 portions if necessary. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate while you prepare the apple and dressing.

4. 4.

   Core 1 medium Fuji apple, about 6 ounces, and cut it into 1/2-inch pieces. Peel and mince 2 garlic cloves. Zest 1 lemon to obtain 1 teaspoon zest, squeeze 1 tablespoon juice, and cut the unsqueezed portion into serving wedges. Whisk the measured lemon juice and zest with 1 teaspoon Dijon mustard and 1 teaspoon olive oil to make the dressing.

5. 5.

   After the vegetables have roasted for 15 minutes, turn them and add the diced apple and minced garlic. Roast for another 12–15 minutes, until the potatoes are tender and the sprouts have browned edges.

6. 6.

   During the final 10 minutes of roasting, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook undisturbed for 3–4 minutes. Turn carefully and cook for another 2–4 minutes, until the thickest part reaches 145°F. Transfer to a plate and rest for 2 minutes.

7. 7.

   Toss the roasted vegetables and apple with the lemon-mustard dressing. Divide between 2 plates, place a rockfish fillet alongside each portion, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.