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 | ingredients |
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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 (See Below)
Couscous
2 cups couscous (about 12 ounces)
Coarse salt and ground pepper
2 tablespoons olive oil
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 | Herb Crusted Snapper |
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Serves 4 | Prep Time: 15 minutes | Total Time: 35 minutes |
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- Preheat oven to 375 degrees. Brush baking sheet with 1 tablespoon olive oil. Place 4 snapper fillets (6 to 8 ounces each), skin side down, on work surface; season with salt and pepper; spread each with 1/2 tablespoon Dijon mustard.
- Place 1/2 cup finely chopped assorted fresh 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.
Couscous
Serves 4 | Prep time: 25 minutes |Total time: 25 minutes
- Put couscous, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil, and stir with fork to coat evenly.
- Bring 2 1/2 cups water to a boil; stir one-third into the couscous. Cover remaining water to keep it hot.
- Press couscous gently with the back of the fork. Cover with plastic wrap; let stand for 3 minutes. Repeat with remaining water in two additions. Break up any clumps with a fork or your fingers.
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