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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 (optional, recipe on page 359)
Method
- Preheat the oven to 375F.
- 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.
