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Herb-Crusted Snapper

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Herb-Crusted Snapper

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

Prep: 15 minutes
Total: 30 minutes

Ingredients

Serves 4

  • 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 1 tablespoon olive oil. Place 4 snapper fillets (6 to 8 ounces each), skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
  2. Place 1/2 cup finely chopped assorted fresh 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.
From Everyday Food, July/August 2003

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