Here’s a quick and easy sheet pan dinner that’s ready in just 10 minutes. Snapper fillets broil alongside potatoes and broccoli for a complete meal.
To cut down on cooking time, I give the potatoes a quick head start in the microwave before transferring them to the pan to finish cooking and crisp up. The snapper is topped with a colorful mix of red bell peppers and onions, then drizzled with a tangy balsamic, horseradish, and garlic sauce that gives the dish a bold, flavorful finish.
HELPFUL HINTS:
Any type of fish fillets such as tilapia, flounder or mahi mahi can be used instead of snapper.
Small red potatoes can be used instead of yellow potatoes.
COUNTDOWN:
Preheat broiler.
Prepare ingredients.
Microwave potatoes
Fill sheet pan and place it under boiler.
SHOPPING LIST:
To buy: 3/4 pound snapper fillets, 1 bottle balsamic vinegar, 1 small bottle prepared horseradish, 1 red bell pepper, 1 can olive oil spray, 3/4 pound small yellow potatoes and 1 container broccoli florets
Staples: olive oil, garlic, onion, salt and black peppercorns.
Sheet Pan Snapper fillets, Broccoli and Potatoes
1 1/2-tablespoons olive oil, divided use
1 teaspoon balsamic vinegar
1 tablespoon prepared horseradish
1 crushed garlic clove
1/4 cup diced onion
1/4 cup diced red bell pepper
Olive oil spray
3/4 pound snapper fillets
3/4 pound small yellow potatoes, washed, unpeeled cut into 1/2-inch pieces (about 2 1/2 cups)
4 cups broccoli florets
Salt and freshly ground black pepper
Preheat broiler. Mix 1/2 tablespoon olive oil, vinegar, horseradish and garlic together until smooth. In another small bowl, mix onion and red bell pepper together. Spray a sheet pan with olive oil spray. Place snapper fillets, skin side down, on one side of the sheet pan. Spread the pepper onion mixture on top of the fish and then the horseradish mixture. Add potatoes to a microwave safe bowl and microwave on high 2 minutes. Add the potatoes and broccoli to the other side of the sheet pan. Broil 8 inches from heat for 8 to 10 minutes. Remove sheet pan from broiler. Divide ingredients into two portions and place on two dinner plates. Spoon the remaining 1 tablespoon olive oil over the potatoes and broccoli. Sprinkle with salt and pepper to taste.
Yield 2 servings.
Per serving: 458 calories (30 percent from fat), 15.5 g fat (2.2 g saturated, 6.7 g monounsaturated), 60 mg cholesterol, 43.5 g protein, 39.1 g carbohydrates, 7.2 g fiber, 213 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.