Sunday supper: Roasted Snapper and Vegetables with Mustard Sauce

Serves 4.

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, use a firm white fish such as grouper, mahi-mahi, halibut or even tilapia. Use small red potatoes measuring 1 to 2 inches in diameter. From "The Complete Autumn and Winter Cookbook From America's Test Kitchen" (2021).

• 6 tbsp. plus 2 tsp. extra-virgin olive oil, divided

• 1/4 c. minced fresh chives

• 2 tbsp. whole-grain mustard

• 1 tbsp. honey, divided

• 1 tsp. grated lemon zest, plus 2 tsp. lemon juice

• 1 tsp. plus pinch table salt, divided

• 3/4 tsp. plus pinch pepper, divided

• 1 lb. small red potatoes, unpeeled, halved

• 1 lb. broccoli florets, cut into 2-in. pieces

• 1/2 tsp. paprika

• 4 (6- to 8-oz.) skinless red snapper fillets, 1 in. thick (see Note)

Directions

Adjust oven rack to lowest position and preheat oven to 500 degrees. Combine 2 tablespoons oil, chives, mustard, 1 teaspoon honey, lemon juice, pinch salt and pinch pepper in bowl; set mustard sauce aside until ready to serve. Brush rimmed baking sheet with 1 tablespoon oil.

Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in bowl. Place potatoes, cut sides down, on half of sheet. In now-empty bowl, toss broccoli with 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper, then place on empty side of sheet. Roast until potatoes are golden brown and broccoli is spotty brown and tender, 12 to 14 minutes, rotating sheet halfway through roasting.

While potatoes and broccoli roast, combine paprika, 1 teaspoon oil, lemon zest, remaining 2 teaspoons honey, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper in small bowl; microwave until bubbling and fragrant, 10 to 15 seconds. Pat red snapper dry with paper towel, brush skinned sides of fillets with remaining 1 teaspoon oil, then brush tops of fillets with honey mixture.

Remove sheet from oven and reduce oven temperature to 275 degrees. Transfer broccoli to platter and tent with aluminum foil to keep warm. Place red snapper, skin side down, on now-empty side of sheet. Continue to roast until fish flakes apart when gently prodded with paring knife and registers 130 degrees, 6 to 8 minutes, rotating sheet halfway through roasting.

Transfer potatoes and red snapper to platter with broccoli. Tent with foil and let stand for 10 minutes. Serve with mustard sauce.