Oven-Roasted Snapper and Vegetables
½ pound fingerling potatoes, cut in quarters
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olive oil
salt and pepper, to taste
1 tablespoon Calabrian chili spread from a jar
2 yellowtail snapper filets, skin scored
1 zucchini, sliced into ¼ inch thick rounds
1 yellow squash, sliced into ¼ inch thick rounds
1 cup snow peas, ends trimmed
1 lemon
parsley, roughly chopped
2-3 sprigs thyme, remove leaves and chop
2-3 sprigs rosemary, remove leaves and chop
Preheat your oven to 350˚F.
Line a baking sheet with parchment paper.
Place the potatoes on the baking sheet. Drizzle the potatoes with olive oil and season with salt and pepper, toss to mix and arrange in a single layer. Roast for 10 minutes. Carefully remove the pan from the oven. Mix together the Calabrian chili spread with 3 tablespoons of olive oil and season with salt and pepper. Place the snapper filets skin-side up in the middle of the baking sheet. Spoon the chili mixture over the snapper. Zest a lemon over the snapper and squeeze the juice of the lemon over the skin.
Arrange the zucchini, yellow squash and snow peas around the snapper. Season with salt and pepper, lemon zest and a drizzle of olive oil. Top with the chopped herbs.
Roast until the fish is done, about 10-14 minutes depending on the size of your filets.