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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
Method
- 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.
Makes 4 servings.
Source: Great Food Fast
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