Roasted Snapper with Sweet Potato and Citrus Glaze

Instructions

1. 1

   Preheat your oven to 425°F. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper on a large baking sheet, spreading them in a single layer.

   Tip: Cut the sweet potatoes into uniform sizes so they roast evenly.

2. 2

   Roast the sweet potatoes for 15 minutes until they begin to soften and the edges turn golden brown.

3. 3

   While the potatoes roast, make the glaze by whisking together orange juice, minced ginger, minced garlic, and honey in a small bowl. Season with remaining salt, pepper, and red pepper flakes.

   Tip: Whisk vigorously to help the honey dissolve completely into the liquid.

4. 4

   Remove the baking sheet from the oven and push the sweet potatoes to the sides, creating space in the center for the fish.

5. 5

   Pat the snapper fillets dry with paper towels, then brush both sides with the remaining 2 tablespoons of olive oil. Season the flesh side with salt and pepper.

   Tip: Drying the fish helps achieve a better sear and prevents sticking.

6. 6

   Arrange the snapper fillets skin-side down on the baking sheet among the sweet potatoes. Pour the citrus-ginger glaze evenly over the fish and potatoes, then scatter thyme sprigs throughout.

7. 7

   Return the baking sheet to the oven and roast for 12-14 minutes, until the snapper is opaque and flakes easily with a fork, and the sweet potatoes are tender.

   Tip: The snapper will continue cooking slightly after removal, so avoid overcooking.

8. 8

   Carefully transfer the snapper fillets to serving plates, dividing the roasted sweet potatoes and pan juices equally among each portion. Garnish with lemon zest and fresh thyme before serving.

   Tip: Reserve extra pan juices to drizzle over the finished dish for added flavor.