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 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any especially large ones.

2. 2.

   Toss the vegetables on the large baking sheet with:

   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine table salt
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon ground black pepper

   Spread in a single layer, positioning the sprouts cut-side down. Roast on the lower rack for 25 minutes.

3. 3.

   While the vegetables roast, pat 12 ounces cod dry and cut into 2 equal portions if needed. Season all over with 3/4 teaspoon fine table salt and place in the small baking dish. Let stand for 10 minutes while preparing the lemon mixture.

4. 4.

   Finely grate the zest from half of 1 lemon into a small bowl, then squeeze that half into the bowl; cut the other half into wedges for serving. Stir into the lemon zest and juice:

   • 1/2 tablespoon olive oil
   • 2 teaspoons fresh diced garlic
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon ground black pepper

   Spoon this lemon-thyme mixture over the seasoned cod.

5. 5.

   After the vegetables have roasted for 25 minutes, turn the potatoes and sprouts. Put the cod on the upper rack and continue roasting both dishes for 10–14 minutes, until the vegetables are browned and tender and the cod reaches 145°F at its thickest point.

6. 6.

   Divide the potatoes and Brussels sprouts between two plates. Add the cod, spoon its lemon-thyme pan juices over the fish, and serve with the lemon wedges.

Want more detail? See the temperature guide.