Around here we love cooking but... not so much doing dishes. This one pan roast makes for easy clean up AND is super satisfying. 

Serves 4

What you Need

1 ½ pounds new potatoes, halved or quartered if large
3 shallots, quartered
4 tablespoons Tessemae's Lemon Garlic 
coarse salt and fresh ground black pepper
1 ½ pounds skinned rockfish fillets
4 tablespoons Tessemae’s Dijon Mustard
1 lemon, very thinly sliced
1 small bunch thyme

 

What to do

1. Heat your oven to 450. On a large rimmed baking sheet, toss the potatoes with the 2 tablespoons Lemon Garlic. Season with salt and pepper and toss to coat. Roast until tender and browned, about 20 minutes.

2. While the potatoes roast, cut the fish into even pieces for serving. Coat the rockfish with the remaining 2 tablespoons Lemon Garlic and season with salt and pepper.

3. Move the potatoes to the edges of the pan. Add the fish in the center and spread with Dijon. Top each fillet with a few thyme sprigs and a lemon slice. Roast until the fish is opaque throughout and the potatoes are golden brown and tender, about 12 minutes.