Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones.

2. 2.

   On a large rimmed sheet pan, toss the prepared vegetables with 1 1/2 tablespoons olive oil and 1 1/8 teaspoons fine sea salt. Spread into a single layer, positioning the sprouts cut-side down. Roast for 20 minutes.

3. 3.

   While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt and refrigerate while preparing the topping.

4. 4.

   Finely grate 1 teaspoon zest from 1 medium lemon, then cut the lemon into wedges. Mince 2 garlic cloves and strip enough fresh thyme for 2 teaspoons leaves. In a small bowl, combine the lemon-herb topping:

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

   Reserve the lemon wedges for serving.

5. 5.

   Turn the potatoes and sprouts after their initial roasting time, then move them toward the edges of the pan. Place the seasoned rockfish in the center and spread the lemon-herb topping over it. Roast for 10–12 minutes, until the fish reaches 145°F in its thickest part and the vegetables are browned and tender. If the fish finishes first, transfer it to plates and roast the vegetables for another 3–5 minutes.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between 2 plates alongside the rockfish. Spoon any pan juices over the fish and serve with the reserved lemon wedges.

Want more detail? See the temperature guide.