Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Scrub 1 pound Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any particularly large sprouts.

2. 2.

   Pat 12 ounces rockfish fillets dry and season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while you prepare the vegetables.

3. 3.

   Core 1 medium Fuji apple, about 8 ounces, and cut into thin wedges, leaving the peel on. Finely chop enough fresh rosemary to measure 2 teaspoons.

4. 4.

   On a large rimmed sheet pan, toss the prepared potatoes with the following:

   • 1/2 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon black pepper
   • 1 teaspoon chopped rosemary

   Spread across half the pan and roast for 10 minutes.

5. 5.

   Toss the prepared Brussels sprouts with 1/2 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Turn the potatoes, then arrange the sprouts cut-side down on the empty half of the pan. Roast everything for another 20–25 minutes, until the potatoes are tender and the sprouts have deeply browned edges.

6. 6.

   During the final 12 minutes of roasting, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook for 3–4 minutes on the first side. Carefully turn and cook for another 2–4 minutes, depending on thickness, until the thickest part reaches 140°F. Transfer to a warm plate and rest for at least 2 minutes while making the sauce.

7. 7.

   Reduce the skillet heat to medium. Add 1 tablespoon unsalted butter, the prepared apple wedges, and the remaining 1 teaspoon chopped rosemary. Cook for 3–4 minutes, turning the apples gently, until lightly golden but still holding their shape. Add 1 tablespoon apple cider vinegar, 1 teaspoon honey, and 1/4 cup water. Simmer for 1–2 minutes, scraping up any browned bits, until the sauce is lightly syrupy.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add the rockfish, spoon the warm rosemary apples and pan sauce over the fish, and serve immediately.

Want more detail? See the temperature guide.