Mustard-Roasted Snapper
Creamy Mashed Carrots and Steamed Asparagus
Ingredients
- 6 (6-oz) red snapper fillets
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp grainy Dijon mustard
- 2 Tbsp olive oil
- 2 tsp honey
- ⅔ cup plain Greek yogurt
- 1 Tbsp capers
- 1 Tbsp minced red onion
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 425°F. Arrange fish on a foil-lined rimmed baking sheet; sprinkle with salt and pepper. Whisk together mustard, oil, and honey; brush over fish.
- Bake 12 to 15 minutes or until fish flakes with a fork.
- Meanwhile, mix together yogurt, capers, onion, and lemon juice in a small bowl. Serve with fish.
Side Dish Ingredients
- 2 lb baby carrots
- 1 Tbsp butter
- ¾ tsp salt, divided
- ½ tsp pepper, divided
- ¾ cup milk
- 1½ lb asparagus, trimmed
Side Dish Instructions
- Place carrots in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender.
- Drain and return pot to medium heat; add butter, ½ tsp salt, and ¼ tsp pepper.
- Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 Tbsp at a time, until desired consistency.
- Meanwhile, place asparagus in a steamer basket over simmering water; cook 6 minutes or until crisp-tender. Sprinkle with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
258
|
112
|
370
|
| Fat (g) | 9 | 3 | 12 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 4 | 18 | 22 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 469 | 439 | 908 |
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