Herb Crusted Snapper

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

Instructions

1. 1
   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.
2. 2
   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.
3. 3
   Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve with couscous.