Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Pat 12 ounces rockfish dry and divide into 2 similar-sized portions. Season both sides with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

2. 2.

   Wash and cut 12 ounces Yukon Gold potatoes into 1/2-inch pieces. On a large rimmed sheet pan, toss them with 1/2 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread over one half of the pan.

3. 3.

   Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering especially large ones. In a bowl, toss with 1/2 tablespoon olive oil and 1/2 teaspoon fine sea salt; set aside.

4. 4.

   Make the lemon-garlic dressing by stirring together:

   • 1 teaspoon finely grated zest and 2 tablespoons juice from 1 lemon
   • 2 garlic cloves, finely minced
   • 1 tablespoon olive oil
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Keep the dressing beside the stove.

5. 5.

   Roast the potatoes for 10 minutes. Turn them, then add the prepared Brussels sprouts to the other half of the pan, cut-side down. Roast for another 15 minutes.

6. 6.

   Turn the vegetables and move them toward the edges, leaving space in the center. Place the seasoned rockfish in that space. Spoon half the lemon-garlic dressing over the fish and drizzle the other half over the vegetables. Roast for 10–12 minutes, until the fish reaches 145°F at its thickest point and the vegetables are tender and browned.

7. 7.

   Divide the potatoes and Brussels sprouts between 2 plates. Set a portion of rockfish alongside each and spoon the lemony pan juices over the fish.

Want more detail? See the temperature guide.