Caitlin Bensel
Hands-On Time
30 Mins
Total Time
40 Mins
Yield
Serves 4

A well-rounded dinner shouldn’t have to take over the whole night with prep and dishes. Case in point: this simple fish dish, which makes use of the broiler for quickly cooking snapper and one pot to steam both the potatoes and the broccolini at the same time. Plus, broiling is a great way to cook fish for newbie cooks. This recipe packs in smart strategy, and that matters just as much as good ingredients when it comes to weeknight meals. Note: Tarragon has a slight anise flavor, so if you’re not a fan of licorice, try parsley or all chives instead.

How to Make It

Step 1

Preheat broiler with rack about 6 inches from heat. Stir butter, tarragon, and chives in a small bowl; set aside.

Step 2

Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high and cook until just tender, 12 to 13 minutes. Add Broccolini and cook until crisp-tender, about 4 minutes. Drain; transfer potatoes to a cutting board and set Broccolini aside. Smash potatoes, 1 at a time, with the bottom of a bowl until flattened slightly.

Step 3

Drizzle 2 tablespoons oil over both sides of fish fillets; season with ½ teaspoon salt. Coat a baking sheet with cooking spray. Place fish, skin side up, on baking sheet and broil until skin is crispy and fish flakes with a fork, about 10 minutes.

Step 4

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add potatoes and cook, undisturbed, until golden, about 2 minutes. Add remaining 1 tablespoon oil, flip potatoes, and cook, undisturbed, until golden, about 2 minutes. Add Broccolini; cover and cook until warmed, about 1 minute. Add 2 tablespoons herb butter and remaining ½ teaspoon salt; toss to coat. Serve with fish and remaining herb butter.

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