Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Trim and halve 12 oz Brussels sprouts, quartering any especially large ones; dry thoroughly.

2. 2.

   Pat 1 lb rockfish dry and divide into 2 portions if needed. Season both sides with 1 teaspoon fine table salt and 1/4 teaspoon black pepper. Refrigerate while the vegetables begin roasting.

3. 3.

   On a large rimmed sheet pan, toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon fine table salt. Spread out and roast for 15 minutes.

4. 4.

   Toss the prepared Brussels sprouts with the following:

   • 1/2 tablespoon olive oil
   • 5/8 teaspoon fine table salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon fresh thyme leaves

   Turn the potatoes and add the sprouts to the pan, cut-side down with space between them. Roast for another 20–25 minutes, until the potatoes are tender and golden and the sprouts have browned edges.

5. 5.

   While the vegetables roast, mince 3 garlic cloves and strip 1 teaspoon fresh thyme leaves. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 1 tablespoon juice; cut the rest of the lemon into wedges.

6. 6.

   During the vegetables’ final 10 minutes, heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook for 3–4 minutes on the first side. Turn gently and cook for another 2–4 minutes, depending on thickness, until the thickest part reaches 145°F. Transfer to a warm plate and rest for 2 minutes while making the sauce.

7. 7.

   Reduce the skillet heat to medium-low. Add 1 tablespoon unsalted butter and the prepared garlic; stir for 30 seconds without browning the garlic. Add the prepared thyme, lemon zest, and lemon juice with 2 tablespoons water. Swirl for 30–60 seconds to make a light pan sauce, then remove from the heat.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add the rockfish, spoon the garlic-thyme lemon butter over it, and serve with the lemon wedges.

Want more detail? See the temperature guide.