Roasted Snapper with Sweet Potato and Citrus Glaze
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels absolutely restaurant worthy. Red snapper is naturally lean and packed with omega 3 fatty acids that support heart health, making this dish as nourishing as it is delicious. The sweet potatoes caramelize beautifully while the fish roasts, and that citrus glaze with honey and fresh ginger brings everything into perfect harmony. Best of all, it requires just one sheet pan and minimal prep work, so you'll spend more time enjoying dinner with loved ones and less time in the kitchen.
Ella x
Ingredients
- 4red snapper fillets(6 oz each, skin-on)
- ¾ kgsweet potatoes(cut into 3/4-inch cubes)
- 4 tablespoonsolive oil
- 237 mlfresh orange juice
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonshoney
- 4 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
Roast the sweet potatoes for 15 minutes until they begin to soften and the edges turn golden brown.
- 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
Remove the baking sheet from the oven and push the sweet potatoes to the sides, creating space in the center for the fish.
- 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
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
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
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.
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