Roasted Snapper and Vegetables with Mustard Sauce

Name: Roasted Snapper and Vegetables with Mustard Sauce
Yield: Serves 4
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

5 comments

Looking for a from-the-sea swap for typical meat and potatoes? Try this easy one-pan meal of hearty red snapper, golden potatoes, and charred broccoli.

A cookbook recipe exclusively for All-Access members from Foolproof Fish

SERVES4

Roasted Snapper and Vegetables with Mustard Sauce

A cookbook recipe exclusively for All-Access members from Foolproof Fish

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 cha...

This is a members' feature.