HERB-CRUSTED SNAPPER

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Herb-Crusted Snapper image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 238 g, Fat 6 g, Protein 40 g

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