No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close
Under 30 Minutes

Herb-Crusted Snapper

Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

  • Prep:
  • Total Time:
  • Servings: 4
Herb-Crusted Snapper

Source: Everyday Food, July/August 2003

Ingredients

  • 1 tablespoon olive oil
  • 4 snapper fillets (6 to 8 ounces each)
  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 1/2 cup assorted fresh herbs, finely chopped
  • Best Couscous

Directions

  1. Preheat oven to 375 degrees. Brush baking sheet with olive oil. Place snapper fillets, skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.

  2. Place herbs on plate; balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Press mustard-coated side of fillets in herbs to coat evenly.

  3. Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.

Reviews (2)

  • Constanzalejandra 5 Sep, 2009

    When you look at the recipe finder, look for the one that says Martha Stewart Show or Television...

  • sassy711 1 Mar, 2009

    Where is the recipe for the Herbed Biscuits that Sarah Carey demonstrated onthe show? There are several on the recipe database and I don't know which one is the one demonstrated since I didn't record the show.

Related Topics