Careme

Instructions

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1. 1.

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

2. 2.

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

   • 1 tablespoon olive oil
   • 1 1/8 teaspoons fine table salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon chopped fresh rosemary leaves

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

3. 3.

   While the vegetables roast, pat 12 ounces rockfish dry and divide into two portions. Season evenly with 3/4 teaspoon fine table salt and refrigerate until ready to roast.

4. 4.

   Finely grate 1 teaspoon zest from 1 lemon, then cut the lemon into wedges for serving. Mince 2 garlic cloves. Stir together the herb oil in a small bowl:

   • 1 tablespoon olive oil
   • 2 minced garlic cloves
   • 2 teaspoons fresh thyme leaves
   • 1 teaspoon lemon zest

   Set aside until the fish goes into the oven.

5. 5.

   Turn the potatoes and sprouts, then move them toward the edges of the pan. Place the seasoned rockfish in the center and spoon the herb oil over it. Roast for 10–14 minutes, until the fish reaches 140°F in its thickest part and the vegetables are browned and tender. If the fish finishes first, transfer it to plates and give the vegetables another 3–5 minutes.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between two plates and nestle a rockfish portion alongside each. Spoon the fragrant pan juices over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.