Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed sheet pans with parchment.

2. 2.

   Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Cut 12 ounces yellow potato into 1/2-inch cubes. Core 1 medium Cosmic Crisp apple, about 8 ounces, and cut it into 1/2-inch wedges, leaving the skin on.

3. 3.

   Pat 12 ounces cod dry and cut into 2 portions. Season with 3/4 teaspoon fine sea salt. Place on one prepared pan and refrigerate while the vegetables begin roasting.

4. 4.

   Toss the prepared sprouts and potatoes with 2 tablespoons olive oil, 1 1/8 teaspoons fine sea salt, and 1/4 teaspoon black pepper. Spread across the second pan with the sprouts cut-side down. Roast on the lower rack for 20 minutes.

5. 5.

   Make the mustard dressing by whisking together:

   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1 small garlic clove, finely grated
   • 1/4 teaspoon black pepper

   Set aside for serving.

6. 6.

   Turn the potatoes and sprouts, then tuck the prepared apple wedges among them. Return this pan to the lower rack and place the cod pan on the upper rack. Roast for 10–14 minutes, until the vegetables are tender and browned and the cod reaches 140°F in its thickest part. Rest the cod for 2 minutes.

7. 7.

   Divide the roasted potatoes, Brussels sprouts, and apple between two plates. Add the cod and spoon the mustard dressing over the fish and vegetables.

Want more detail? See the temperature guide.