Herb-crusted Snapper

Name: Herb-crusted Snapper
Ingredients: 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)

6 ingredients

6 steps

Ingredients

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)

Directions

1

Preheat the oven to 375F.
2

Brush a baking sheet with the olive oil.
3

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.
4

Place the herbs on a plate; press the mustard-coated side of the fillets in the herbs to coat evenly.
5

Bake the fish on the baking sheet, skin side down, until opaque throughout, 12 to 15 minutes.
6

Serve immediately with couscous, if desired.