Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Scrub 10 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 10 ounces Brussels sprouts and halve through the stems, quartering any especially large sprouts.

2. 2.

   Core 1 medium Fuji apple, about 6 ounces, and cut into 1/2-inch pieces. Peel and mince 2 garlic cloves, keeping them separate from the apple.

3. 3.

   Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice. Cut the unsqueezed portion into serving wedges. Whisk the measured zest and juice with 1 teaspoon Dijon mustard and 1 teaspoon olive oil to make the dressing.

4. 4.

   Pat 12 ounces rockfish dry and divide into 2 portions if necessary. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate until ready to cook.

5. 5.

   On a large rimmed baking sheet, toss together:

   • The prepared potatoes and Brussels sprouts
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer, placing the sprouts cut-side down. Roast for 15 minutes. Turn the vegetables, add the prepared apple, and roast for another 9–11 minutes. Stir the prepared garlic into the vegetables and roast for a final 3–4 minutes, until the potatoes are tender and the sprouts have browned edges.

6. 6.

   During the final 10 minutes of roasting, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook undisturbed for 3–4 minutes. Turn carefully and cook for another 2–4 minutes, pulling the fish when the thickest part reaches 138°F. Transfer to a plate and rest for 2 minutes.

7. 7.

   Toss the roasted vegetables and apple with the lemon-mustard dressing. Divide between 2 plates, place a rockfish fillet alongside each portion, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.