Careme

Instructions

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

1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Cut 12 oz red potatoes into 1/2-inch pieces. Trim and halve 12 oz Brussels sprouts, quartering any especially large ones.

2. 2.

   Pat 12 oz cod dry and cut into 2 portions. Season evenly with 3/4 teaspoon fine table salt and refrigerate while the vegetables roast.

3. 3.

   Toss the following together on the prepared sheet pan:

   • The prepared potatoes and Brussels sprouts
   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine table salt
   • 1/4 teaspoon ground black pepper
   • 1 teaspoon fresh thyme leaves

   Spread into a single layer, placing the sprouts cut-side down. Roast for 25 minutes, turning the potatoes after 15 minutes.

4. 4.

   Meanwhile, finely grate 1 lemon to obtain 1 teaspoon zest, squeeze out 1 tablespoon juice, and cut the unsqueezed portion into wedges. Mince 2 garlic cloves. Mix the following in a small bowl:

   • 1/2 tablespoon olive oil
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • The minced garlic
   • 1/2 teaspoon fresh thyme leaves
   • 1/8 teaspoon ground black pepper

   Set this lemon-thyme mixture aside.

5. 5.

   Move the vegetables toward the edges of the pan, leaving space between them. Place the seasoned cod in the center and spoon the lemon-thyme mixture over it. Roast for 10–12 minutes, until the fish reaches 140°F in the thickest part and flakes easily. The potatoes should be tender and the sprouts browned.

6. 6.

   Let the cod rest for 2 minutes. Divide the roasted vegetables between two plates, add the cod, and spoon any pan juices over the fish. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.