Ingredients
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
Preparation
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.
