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ROASTED

One-Pan Roasted Red Snapper with Potatoes, Broccoli and a Mustard-Chive Sauce

Serves 4 · 45 minutes

Why this recipe works

Potatoes and broccoli want a hotter, longer roast than snapper does. Starting the vegetables alone, then lowering the heat for the fish, browns the pan without drying the fillets. The mustard-chive sauce is stirred off the heat so the chives stay bright green on top of the fish.

Substitutions

Redfish or halibut fillets from the counter. Halibut is thicker, so give it a few extra minutes and keep checking the center. This is not the blackened snapper: there is no spice crust and no grill.

Ingredients

• 1 1/2 pounds baby red potatoes, halved
• 1 large broccoli crown, cut into florets
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 4 red snapper fillets, about 6 ounces each
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika
• 1/3 cup whole-grain mustard
• 3 tablespoons minced chives
• 2 tablespoons olive oil, for the sauce
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Black pepper
• Lemon wedges

Steps

1. Heat the oven to 450 F. Toss the potatoes and broccoli with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread them on a sheet pan, potato cut sides down.
2. Roast until the potatoes are tender and the broccoli edges are charred, about 20 minutes.
3. Stir the whole-grain mustard, chives, 2 tablespoons olive oil, lemon juice, honey, and pepper in a bowl. Leave this sauce off the heat.
4. Stir the remaining tablespoon of oil with the lemon zest, smoked paprika, and remaining salt. Pat the fillets dry and brush them with that glaze.
5. Drop the oven to 400 F. Push the vegetables aside and lay the fillets in the middle of the pan. Roast until the fish flakes and the thickest part reads about 130 to 135 F, usually 8 to 10 minutes.
6. Spoon the chive and mustard sauce over the fillets. Serve with the potatoes, broccoli, lemon wedges, and the rest of the sauce in a small bowl.

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