Careme

Instructions

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

1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out one large rimmed sheet pan and line a second rimmed sheet pan with parchment.

2. 2.

   Trim and halve 12 ounces Brussels sprouts; quarter any especially large ones. Cut 8 ounces yellow potatoes into 1/2-inch pieces. Toss on the unlined pan with:

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

   Spread into one layer, turning the sprouts cut-side down.

3. 3.

   Roast the vegetables on the upper rack for 15 minutes. Meanwhile, core 1 medium Cosmic Crisp apple, about 8 ounces, and cut it into 1/2-inch wedges. Zest 1 lemon, reserving the zest, then cut the lemon into wedges.

4. 4.

   Pat 12 ounces Pacific Dover sole fillets dry and season evenly with 3/4 teaspoon fine sea salt. Arrange on the parchment-lined pan, folding very thin tail ends underneath so the fish cooks evenly. Let stand while the vegetables roast.

5. 5.

   After the vegetables have roasted for 15 minutes, turn the potatoes and add the apple wedges. Return the pan to the upper rack for another 15 minutes, until the potatoes are tender and the sprouts and apples have browned edges.

6. 6.

   Mix together the reserved lemon zest, 1 teaspoon fresh thyme leaves, 1 tablespoon olive oil, and 1/4 teaspoon ground black pepper. Brush over the seasoned sole. During the vegetables’ final 6–9 minutes, roast the fish on the lower rack until its thickest part reaches 140°F and the flesh flakes gently.

7. 7.

   Divide the roasted vegetables and apples between two warm plates. Lift the sole onto the plates with a wide spatula, spoon over any fish-pan juices, and serve with the lemon wedges.

Want more detail? See the temperature guide.