Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Scrub 12 ounces russet potatoes and cut into 1/2-inch cubes. Trim and halve 12 ounces Brussels sprouts, quartering especially large ones.

2. 2.

   On a large rimmed sheet pan, toss the potatoes and Brussels sprouts with:

   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Spread into one layer with the sprouts cut-side down. Roast for 18 minutes.

3. 3.

   While the vegetables roast, core 1 small Fuji apple and cut it into 1/2-inch wedges. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut any usable lemon left into wedges for serving.

4. 4.

   Pat 12 ounces rockfish dry and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Let stand for about 10 minutes while the vegetables continue roasting.

5. 5.

   After the vegetables have roasted for 18 minutes, turn them and add the apple wedges to the pan. Roast for another 12–15 minutes, until the potatoes are tender, the sprouts are browned, and the apple is softened but still holds its shape.

6. 6.

   During the final 8 minutes of roasting, heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook undisturbed for 3–4 minutes. Turn carefully, reduce the heat to medium, and add 1 tablespoon unsalted butter. Cook for another 2–4 minutes, spooning the melted butter over the fish, until its thickest part reaches 140°F. Transfer to warm plates and rest for 2 minutes. Take the skillet off the heat and stir the measured lemon juice and zest into the butter.

7. 7.

   Divide the roasted potatoes, Brussels sprouts, and apples between the plates alongside the rockfish. Spoon the warm lemon butter over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.