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 line a separate small baking dish with parchment.

2. 2.

   Cut 12 ounces yellow potatoes into 3/4-inch pieces. Trim and halve 8 ounces Brussels sprouts, quartering any very large ones. Toss on the large baking sheet with 1 1/2 tablespoons olive oil, 1 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Spread out with the sprouts cut-side down.

3. 3.

   Pat 12 ounces rockfish dry and divide into 2 portions. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place in the small baking dish and refrigerate while the vegetables begin roasting.

4. 4.

   Roast the potatoes and Brussels sprouts on the upper rack for 25 minutes, turning the potatoes after 15 minutes.

5. 5.

   While the vegetables roast, core 1 medium Honeycrisp apple and cut into 1/2-inch wedges. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 tablespoons juice. Mince 2 garlic cloves. Mix the garlic with the lemon zest, 1 tablespoon lemon juice, and 1/2 tablespoon olive oil to make a lemon-garlic dressing.

6. 6.

   After the vegetables have roasted for 25 minutes, toss the apple wedges into them with 1/4 teaspoon fine sea salt. Spoon the lemon-garlic dressing over the seasoned fish. Put the fish on the lower rack and continue roasting both dishes for 10–12 minutes, until the potatoes are tender and the fish reaches 145°F at its thickest point. Let the fish rest for 2 minutes.

7. 7.

   Drizzle the roasted vegetables and apples with the remaining 1 tablespoon lemon juice. Divide them between 2 plates, add the rockfish, and spoon the juices from the fish baking dish over each portion.

Want more detail? See the temperature guide.