Roasted Snapper and Vegetables with Mustard Sauce
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.
Keywords
- Fish & Seafood
- Vegetables
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Microplane
- Pastry brush
- Baking sheet
- Oven
- Microwave
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Serving platter
- Aluminum foil
- Paper towel
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
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