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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.

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