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. Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering any especially large sprouts.

2. 2.

   Toss the potatoes and Brussels sprouts on the prepared pan with:

   • 1 tablespoon olive oil
   • 1 teaspoon fresh thyme leaves
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer with the sprouts cut-side down. Roast for 20 minutes.

3. 3.

   While the vegetables roast, pat 12 oz rockfish dry and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt and refrigerate while you prepare the lemon-thyme oil.

4. 4.

   Finely mince 2 garlic cloves. Finely zest 1 lemon, then squeeze 1 tablespoon juice from one half and cut the other half into wedges. In a small bowl, combine:

   • 1 tablespoon olive oil
   • 1 teaspoon fresh thyme leaves
   • The 2 minced garlic cloves
   • All the lemon zest
   • 1/4 teaspoon ground black pepper

   Keep the measured lemon juice and wedges aside for serving.

5. 5.

   Turn the potatoes and move the vegetables toward the edges of the pan, leaving two clear spaces for the fish. Place the seasoned rockfish in those spaces and spread the lemon-thyme oil over it. Roast for 8–12 minutes, depending on thickness, until the fish reaches 135°F in its thickest part and the vegetables are browned and tender.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between two plates and add the rockfish. Drizzle the reserved 1 tablespoon lemon juice over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.