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 baking sheet and a small baking dish. Scrub 1 pound Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any particularly large ones.

2. 2.

   Finely grate 1 teaspoon zest from 1 lemon, then squeeze 1 tablespoon juice from it and cut the rest into wedges. Mince 2 garlic cloves and strip 1 teaspoon fresh thyme leaves from their stems.

3. 3.

   On the large baking sheet, toss the potatoes with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread out and roast on the lower rack for 10 minutes.

4. 4.

   Toss the prepared Brussels sprouts with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Turn the potatoes, then add the sprouts to the baking sheet, keeping them mostly cut-side down with space between pieces. Roast for 15 minutes.

5. 5.

   While the vegetables roast, pat 12 ounces rockfish dry, divide into two portions, and season with 1/2 teaspoon fine sea salt. Place in the small baking dish. Mix the following into a lemon-thyme oil:

   • 1 tablespoon olive oil
   • The prepared 1 teaspoon lemon zest
   • The prepared minced garlic
   • The prepared 1 teaspoon thyme leaves
   • 1/4 teaspoon ground black pepper

   Spoon the lemon-thyme oil evenly over the fish.

6. 6.

   Place the fish on the upper rack. Continue roasting both dishes for 10–12 minutes, until the fish reaches 135°F in its thickest part and the vegetables are browned and tender. Rest the fish for 2 minutes.

7. 7.

   Drizzle the prepared 1 tablespoon lemon juice over the roasted vegetables and toss gently. Divide the potatoes and Brussels sprouts between two plates, add the rockfish, and spoon its pan juices over the top. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.