Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small baking dish. Cut 12 ounces yellow potatoes into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones.

2. 2.

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

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

   Spread into one layer, with the sprouts cut-side down. Roast on the upper rack for 15 minutes.

3. 3.

   Meanwhile, pat 12 ounces rockfish fillet dry and cut into 2 portions if needed. Season all over with 3/4 teaspoon fine sea salt and place in the small baking dish. Let stand while you prepare the topping.

4. 4.

   Finely mince 2 garlic cloves. Zest and juice 1/2 medium lemon, keeping the juice for finishing. In a small bowl, mix the garlic and lemon zest with:

   • 1 tablespoon olive oil
   • 2 teaspoons Dijon mustard
   • 1/4 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Spread this mustard-thyme topping over the fish.

5. 5.

   Core 1 large Fuji apple, about 8 ounces, and cut into 1/2-inch wedges, leaving the skin on. After the vegetables have roasted for 15 minutes, turn them and add the apple wedges, tossing them in the seasoned oil on the pan. Roast for another 10 minutes.

6. 6.

   Place the fish on the lower oven rack. Continue roasting both pans for 10–12 minutes, until the fish reaches 140°F in its thickest part and the potatoes are tender. Remove the fish and rest for 3 minutes; remove the vegetable pan once browned and tender.

7. 7.

   Divide the roasted potatoes, Brussels sprouts, and apples between 2 plates. Add a portion of rockfish to each, spoon over its baking juices, and finish with the reserved lemon juice.

Want more detail? See the temperature guide.