Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the middle and upper third. Set out a large rimmed sheet pan and a small baking dish.

2. 2.

   Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on the sheet pan with:

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

   Spread in a single layer and set aside.

3. 3.

   Trim 8 ounces Brussels sprouts and halve them lengthwise, quartering any very large ones. Toss in a bowl with 1 tablespoon olive oil and 3/8 teaspoon fine sea salt. Set aside.

4. 4.

   Strip 2 teaspoons leaves from fresh thyme sprigs and mince 2 garlic cloves. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 1 tablespoon juice and cut the unused lemon into wedges. Combine the topping in a small bowl:

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

   Set the topping and lemon wedges aside.

5. 5.

   Pat 12 ounces cod dry and cut into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt and place in the small baking dish. Refrigerate while the vegetables begin roasting.

6. 6.

   Roast the potatoes on the middle rack for 10 minutes. Turn them, then add the prepared Brussels sprouts cut-side down, keeping the vegetables in a single layer. Roast for another 12 minutes.

7. 7.

   Turn the vegetables again. Spoon the lemon-thyme topping over the seasoned cod and place its baking dish on the upper rack. Roast both dishes for another 8–10 minutes, until the vegetables are browned and tender and the cod reaches 138°F at its thickest point. Remove the cod and let rest for 2 minutes.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between 2 plates. Add a cod portion to each, spoon the lemon-thyme juices from the baking dish over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.