Food & Cooking Recipes Ingredients Seafood Recipes Herb-Crusted Snapper 2.5 (11) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Balance strong herbs, such as dill and thyme, with milder ones, such as parsley. Ingredients 1 tablespoon olive oil 4 snapper fillets (6 to 8 ounces each) Salt and pepper 2 tablespoons Dijon mustard ½ 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. Rate it Print