HERB-CRUSTED SNAPPER

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Herb-crusted Snapper image

Experiment with different combinations of your favorite herbs to coat the snapper, but remember to balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

Yield Serves 4

Number Of Ingredients 6

1 tablespoon olive oil
4 snapper fillets (6 to 8 ounces each)
Coarse salt and fresh ground pepper
2 tablespoons Dijon mustard
1/2 cup finely chopped assorted fresh herbs
Couscous, for serving (optional, recipe on page 359)

Steps:

  • Preheat the oven to 375°F. Brush a baking sheet with the olive oil. Place the snapper fillets, skin side down, on a work surface; season with salt and pepper and spread each with 1 1/2 teaspoons of the mustard.
  • Place the herbs on a plate; press the mustard-coated side of the fillets in the herbs to coat evenly.
  • Bake the fish on the baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve immediately with couscous, if desired.

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