We love cooking with the flavors of the Mediterranean, adding olives and capers to dishes wherever we can. For this sheet tray dinner, potatoes and fennel are roasted before getting topped with garlic mayonnaise and cheese. The vegetables are rich but bright, thanks to lemon juice and capers, and are the perfect accompaniment to roasted snapper.
For this recipe, we used multicolored baby new potatoes. If you can’t find the baby variety, use larger ones cut down into half pieces to ensure they get cooked completely.
Sheet Tray Snapper with Potatoes and FennelRecipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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
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.
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