Step 1

1 Prepare the ingredients & make the glaze Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potatoes. Quarter and deseed the lemon. In a bowl, combine the labneh, the juice of 2 lemon wedges, and as much of the harissa paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the honey (kneading the packet before opening), a drizzle of olive oil, and the juice of the remaining lemon wedges. Season with salt and pepper.

Step 2

2 Roast the vegetables Transfer the onion wedges, halved brussels sprouts, and diced sweet potatoes to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 3

3 Roast the fish Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Transfer to a separate sheet pan, skin side down. Roast 10 to 13 minutes, or until browned and cooked through.* Remove from the oven. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 4

4 Finish the vegetables & serve your dish Evenly top the roasted vegetables with the lemon-honey sauce. Carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Serve the harissa labneh on the side. Enjoy!