Roasted Snapper and Vegetables with Mustard Sauce

Name: Roasted Snapper and Vegetables with Mustard Sauce
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

Main Courses
Vegetables
Fish & Seafood
Weeknight

By Camila Chaparro

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

SERVES 4

Roasted Snapper and Vegetables with Mustard Sauce

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

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