Recipe: Sheet Pan Snapper with Potatoes and Fennel
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 2 pounds (or 2 large) fennel bulbs, halved and sliced ¼ inch thick, fronds reserved for garnish
  • 1 pound baby new potatoes, quartered
  • ⅓ cup capers
  • ¼ cup Nicoise olives, pitted
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper, to taste
  • ¾ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon orange zest
  • 1 teaspoon thyme leaves, minced
  • 1 garlic clove, zested
  • 1½ pounds (2 fillets) snapper
  • ⅓ cup Parmesan cheese, grated
  • Tarragon leaves, for garnish
Directions
  1. Preheat the oven to 450º. On an aluminum foil-lined baking sheet, toss together the fennel, potatoes, capers, olives, olive oil, salt and pepper. Spread the vegetables in an even layer and roast until almost tender, 15 minutes. Remove from the oven and preheat the broiler.
  2. Meanwhile, in a medium-sized mixing bowl, combine the mayonnaise, lemon juice, orange zest, thyme leaves, garlic, salt and pepper. Set aside.
  3. Remove the baking sheet from the broiler and, using a spatula, push the roasted vegetables to the corners of the baking sheet. Season the snapper fillets with salt and pepper, then lay them on the center of the baking sheet. Spread the mayonnaise mixture over the roasted vegetables and sprinkle with the grated Parmesan cheese.
  4. Return the sheet tray to the oven and broil until the snapper is fully cooked and the cheese has turned golden brown, 5 minutes. Transfer to a platter and garnish with reserved fennel fronds and tarragon leaves, then serve.