Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Cut 8 ounces Yukon Gold potatoes into 1/2-inch pieces. Trim and halve 8 ounces Brussels sprouts, quartering any very large ones.

2. 2.

   Toss the vegetables on the sheet pan with the following:

   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Spread into a single layer, placing the sprouts cut-side down. Roast for 23–25 minutes, turning the potatoes after 15 minutes, until the vegetables are browned and nearly tender.

3. 3.

   While the vegetables roast, finely chop 2 garlic cloves and strip 2 teaspoons fresh thyme leaves. Finely grate 1 teaspoon zest from 1 lemon, then cut the lemon into wedges. Stir together the following to make a thyme-garlic oil:

   • 1 tablespoon olive oil
   • 2 finely chopped garlic cloves
   • 2 teaspoons thyme leaves
   • 1 teaspoon lemon zest
   • 1/8 teaspoon ground black pepper
4. 4.

   Pat 12 ounces rockfish dry, check for pin bones, and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt. Refrigerate until the vegetables finish their initial roasting.

5. 5.

   Move the vegetables toward the sides of the pan and place the seasoned rockfish in the cleared center. Spoon the thyme-garlic oil over the fish. Roast for 8–12 minutes, depending on thickness, until the fish reaches 145°F in the thickest part and flakes easily, and the vegetables are tender.

6. 6.

   Divide the rockfish, potatoes, and Brussels sprouts between two plates. Spoon any pan juices over the fish and serve with the prepared lemon wedges for squeezing.

Want more detail? See the temperature guide.