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Herb-Crusted Snapper

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

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Herb-Crusted Snapper with Couscous

See Everyday Food editor in Chief Sarah Carey show you a foolproof way to prepare fish that’s fast, filling, and super fresh.

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Snapper Recipes

Everyday Food, July/August 2003

Prep Time 15 minutes
Total Time 30 minutes
Yield Serves 4

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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

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

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Recipe Reviews

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.