Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan.

2. 2.

   Cut and season the vegetables directly on the sheet pan:

   • 12 ounces Yukon Gold potatoes, cut into 1/2-inch pieces
   • 12 ounces Brussels sprouts, trimmed and halved, or quartered if large
   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon black pepper

   Toss thoroughly, then spread in a single layer with the sprouts cut-side down.

3. 3.

   Roast the vegetables for 25 minutes, turning the potatoes after 15 minutes and leaving the sprouts cut-side down.

4. 4.

   While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions if needed. Season all over with 3/4 teaspoon fine sea salt and refrigerate until ready to roast.

5. 5.

   Make the lemon-garlic oil: finely grate the zest of 1 lemon into a small bowl, then halve the lemon. Squeeze the juice from one half into the bowl and cut the other half into serving wedges. Mince 2 garlic cloves and stir them into the bowl with 1/2 tablespoon olive oil.

6. 6.

   Move the vegetables toward the edges of the pan, keeping them in a single layer. Place the seasoned rockfish in the center and spoon the lemon-garlic oil over it. Roast for 8–12 minutes, until the fish reaches 140°F in its thickest part and the vegetables are browned and tender. Let the fish rest for 2 minutes.

7. 7.

   Divide the potatoes and Brussels sprouts between two plates. Add the rockfish, spoon any pan juices over it, and serve with the lemon wedges.

Want more detail? See the temperature guide.