Balance strong herbs, such as dill and thyme, with milder ones, such as parsley.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2003
- 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
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.