Roasted Snapper and Vegetables with Mustard Sauce
By Camila ChaparroPublished on June 15, 2021
Yield
Serves 4
Ingredients
6 tablespoons plus 2 teaspoons extra-virgin olive oil, divided¼ cup minced fresh chives 2 tablespoons whole-grain mustard 1 tablespoon honey, divided1 teaspoon grated lemon zest plus 2 teaspoons juice1 teaspoon plus pinch table salt, divided¾ teaspoon plus pinch pepper, divided1 pound small red potatoes, unpeeled, halved1 pound broccoli florets, cut into 2-inch pieces½ teaspoon paprika 4 (6- to 8-ounce) skinless red snapper fillet, 1 inch thick
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Halibut, mahi-mahi, striped bass, or swordfish may be substituted for the snapper in this recipe.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Combine 2 tablespoons oil, chives, mustard, 1 teaspoon honey, lemon juice, pinch salt, and pinch pepper in bowl; set mustard sauce aside until ready to serve. Brush rimmed baking sheet with 1 tablespoon oil.
- Toss potatoes with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Place potatoes, cut sides down, on half of sheet. In now-empty bowl, toss broccoli with 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper, then place on empty side of sheet. Roast until potatoes are golden brown and broccoli is spotty brown and tender, 12 to 14 minutes, rotating sheet halfway through roasting.
- While potatoes and broccoli roast, combine 1 teaspoon oil, lemon zest, paprika, remaining 2 teaspoons honey, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in small bowl; microwave until bubbling and fragrant, 10 to 15 seconds. Pat red snapper dry with paper towel, brush skinned sides of fillets with remaining 1 teaspoon oil, then brush tops of fillets with honey mixture.
- Remove sheet from oven and reduce oven temperature to 275 degrees. Transfer broccoli to platter and tent with aluminum foil to keep warm. Place red snapper, skinned side down, on now-empty side of sheet. Continue to roast until fish flakes apart when gently prodded with paring knife and registers 130 degrees, 6 to 8 minutes longer, rotating sheet halfway through roasting.
- Transfer potatoes and red snapper to platter with broccoli. Tent with foil and let sit for 10 minutes. Serve with mustard sauce.
Yield
Serves 4Ingredients
6 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
¼ cup minced fresh chives
2 tablespoons whole-grain mustard
1 tablespoon honey, divided
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon plus pinch table salt, divided
¾ teaspoon plus pinch pepper, divided
1 pound small red potatoes, unpeeled, halved
1 pound broccoli florets, cut into 2-inch pieces
½ teaspoon paprika
4 (6- to 8-ounce) skinless red snapper fillet, 1 inch thick
Ingredients
6 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
¼ cup minced fresh chives
2 tablespoons whole-grain mustard
1 tablespoon honey, divided
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon plus pinch table salt, divided
¾ teaspoon plus pinch pepper, divided
1 pound small red potatoes, unpeeled, halved
1 pound broccoli florets, cut into 2-inch pieces
½ teaspoon paprika
4 (6- to 8-ounce) skinless red snapper fillet, 1 inch thick
Ingredients
6 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
¼ cup minced fresh chives
2 tablespoons whole-grain mustard
1 tablespoon honey, divided
1 teaspoon grated lemon zest plus 2 teaspoons juice
1 teaspoon plus pinch table salt, divided
¾ teaspoon plus pinch pepper, divided
1 pound small red potatoes, unpeeled, halved
1 pound broccoli florets, cut into 2-inch pieces
½ teaspoon paprika
4 (6- to 8-ounce) skinless red snapper fillet, 1 inch thick
Why This Recipe Works
We started by tossing halved red potatoes and broccoli florets with oil, salt, and pepper separately and placing each on one side of a baking sheet to roast in a hot oven. We removed the broccoli once it was just tender and attractively charred, and added our fillets of red snapper to the freed-up side of the sheet, dropping the oven temperature to allow the fish to cook more gently and the browned potatoes to continue cooking through. A simple mix of lemon zest, honey, and paprika brushed on before roasting the fillets added just enough flavor and color to the fish, and paired beautifully with a bright sauce of chives and grainy mustard.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. Halibut, mahi-mahi, striped bass, or swordfish may be substituted for the snapper in this recipe.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Combine 2 tablespoons oil, chives, mustard, 1 teaspoon honey, lemon juice, pinch salt, and pinch pepper in bowl; set mustard sauce aside until ready to serve. Brush rimmed baking sheet with 1 tablespoon oil.
- Toss potatoes with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Place potatoes, cut sides down, on half of sheet. In now-empty bowl, toss broccoli with 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper, then place on empty side of sheet. Roast until potatoes are golden brown and broccoli is spotty brown and tender, 12 to 14 minutes, rotating sheet halfway through roasting.
- While potatoes and broccoli roast, combine 1 teaspoon oil, lemon zest, paprika, remaining 2 teaspoons honey, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in small bowl; microwave until bubbling and fragrant, 10 to 15 seconds. Pat red snapper dry with paper towel, brush skinned sides of fillets with remaining 1 teaspoon oil, then brush tops of fillets with honey mixture.
- Remove sheet from oven and reduce oven temperature to 275 degrees. Transfer broccoli to platter and tent with aluminum foil to keep warm. Place red snapper, skinned side down, on now-empty side of sheet. Continue to roast until fish flakes apart when gently prodded with paring knife and registers 130 degrees, 6 to 8 minutes longer, rotating sheet halfway through roasting.
- Transfer potatoes and red snapper to platter with broccoli. Tent with foil and let sit for 10 minutes. Serve with mustard sauce.
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