Roasted Snapper and Vegetables with Mustard Sauce | America's Test Kitchen

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