Careme

Instructions

Swipe a step aside or click its number when it’s done.

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 ovenproof baking dish. Cut 12 ounces yellow potatoes into 1/2-inch pieces. Trim and halve 1 pound Brussels sprouts, quartering any very large ones.

2. 2.

   Toss the vegetables directly on the sheet pan with:

   • 1 tablespoon plus 2 teaspoons olive oil
   • 1 1/4 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into one uncrowded layer, placing the sprouts cut-side down. Roast on the lower rack for 20 minutes.

3. 3.

   While the vegetables roast, pat 12 ounces rockfish dry, check for pin bones, and divide into 2 portions. Season evenly with 3/4 teaspoon fine sea salt and let stand for 10 minutes while you prepare the lemon-garlic coating.

4. 4.

   Finely grate the zest of 1 medium lemon, then cut the lemon in half. Squeeze 1 tablespoon juice from one half and cut the other half into serving wedges. Finely grate 2 garlic cloves. In the baking dish, mix the lemon zest, measured juice, and garlic with 1 teaspoon olive oil and 1/4 teaspoon ground black pepper. Add the seasoned fish and turn gently to coat.

5. 5.

   After the vegetables have roasted for 20 minutes, turn the potatoes and sprouts. Put the fish on the upper rack and continue roasting both dishes for 10–14 minutes, until the vegetables are browned and tender and the fish reaches 135°F at its thickest point. Remove each dish as it finishes; let the fish rest for 3 minutes.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between 2 plates. Add the rockfish, spoon its lemon-garlic pan juices over the top, and serve with the lemon wedges.

Want more detail? See the temperature guide.