Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out two rimmed baking sheets and line the smaller one with parchment. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 oz Brussels sprouts and halve lengthwise, quartering any especially large ones.

2. 2.

   Finely grate the zest from 1 lemon, then cut the lemon into wedges. Mince 2 garlic cloves. Make a lemon-thyme oil by combining:

   • 2 tablespoons olive oil
   • All the lemon zest
   • The minced garlic
   • 1/2 teaspoon dried thyme

   Stir well.

3. 3.

   Pat 12 oz rockfish fillets dry and arrange on the parchment-lined sheet. Season evenly with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Let stand while the vegetables begin roasting.

4. 4.

   On the larger baking sheet, toss the prepared potatoes and Brussels sprouts with 1 1/2 tablespoons lemon-thyme oil, 2 1/2 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer with the sprouts cut-side down. Roast on the upper rack for 22 minutes, turning the potatoes after 15 minutes.

5. 5.

   Brush the seasoned rockfish with the remaining 1/2 tablespoon lemon-thyme oil. Place on the lower rack and roast for 8–12 minutes, until the thickest part reaches 145°F. Continue roasting the vegetables until the potatoes are tender and the sprouts have browned edges; if ready first, remove them and cover loosely.

6. 6.

   Divide the roasted vegetables between two plates and place the rockfish alongside. Squeeze two of the prepared lemon wedges over the fish and serve with the other wedges.

Want more detail? See the temperature guide.