Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Dry both vegetables thoroughly.

2. 2.

   Toss the vegetables on a large rimmed baking sheet with:

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

   Spread into one uncrowded layer, placing the sprouts cut-side down. Roast for 30–35 minutes, turning the potatoes after 20 minutes, until the potatoes are tender and the sprouts have browned edges.

3. 3.

   While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions if needed. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate while preparing the sauce ingredients.

4. 4.

   Finely grate the zest of 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice and cut the rest into wedges. Mince 2 garlic cloves and strip enough fresh thyme sprigs to measure 1 teaspoon leaves.

5. 5.

   When the vegetables have about 10 minutes left, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook undisturbed for 3–4 minutes. Flip carefully and reduce the heat to medium.

6. 6.

   Add 1 tablespoon unsalted butter, the minced garlic, and the prepared thyme to the skillet. Cook for another 2–4 minutes, spooning the fragrant butter over the fish, until its thickest part reaches 140°F. Transfer the fish to plates and let rest for 2 minutes.

7. 7.

   Remove the skillet from the heat and stir the prepared lemon zest and juice into the pan butter. Spoon the lemon-thyme butter over the fish, arrange the roasted potatoes and Brussels sprouts alongside, and serve with the lemon wedges.

Want more detail? See the temperature guide.