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 rated for that temperature. Scrub 3/4 lb Yukon Gold potatoes and cut into 1/2-inch cubes. Trim 3/4 lb Brussels sprouts and halve them, quartering any especially large ones.

2. 2.

   Pat 12 oz rockfish fillets dry and check for pin bones. Season evenly with 3/4 teaspoon table salt. Refrigerate while the vegetables begin roasting.

3. 3.

   Toss the prepared potatoes and Brussels sprouts on the sheet pan with 1 1/2 tablespoons olive oil, 1 1/8 teaspoons table salt, and 1/4 teaspoon ground black pepper. Spread into a single layer, placing the sprouts cut-side down. Roast for 22 minutes.

4. 4.

   Meanwhile, finely mince 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice. Make the lemon-garlic coating by mixing:

   • 1 tablespoon olive oil
   • 2 minced garlic cloves
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1/4 teaspoon ground black pepper

   Set aside the other 1 tablespoon lemon juice for serving.

5. 5.

   Turn the potatoes and sprouts, then move them toward the edges of the pan, leaving space in the center. Add the seasoned rockfish and spoon the lemon-garlic coating over it. Roast for 10–14 minutes, depending on thickness, until the fish reaches 145°F in the thickest part and the vegetables are tender and browned. If the vegetables need longer, transfer the fish to plates and roast the vegetables for another 3–5 minutes.

6. 6.

   Divide the rockfish, potatoes, and Brussels sprouts between two plates. Spoon any lemon-garlic pan juices over the fish and finish the vegetables with the reserved 1 tablespoon lemon juice.

Want more detail? See the temperature guide.