Around here we love cooking but... not so much doing dishes. This one pan roast makes for easy clean up AND is super satisfying.
What you Need
1 ½ pounds new potatoes, halved or quartered if large
3 shallots, quartered
4 tablespoons Tessemae's Lemon Garlic
or French Vinaigrette
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
- Heat your oven to 450. On a large rimmed baking sheet, toss the potatoes with the 2 tablespoons Lemon Garlic or French. Season with salt and pepper and toss to coat. Roast until tender and browned, about 20 minutes.
- While the potatoes roast, cut the fish into even pieces for serving. Coat the rockfish with the remaining 2 tablespoons Lemon Garlic or French and season with salt and pepper.
- 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.
*Tessemae's French Vinaigrette has honey, so is not Whole30