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 (See Below)

Couscous

2 cups couscous (about 12 ounces)
Coarse salt and ground pepper
2 tablespoons olive oil

Cooking Direction

Snapper

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

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.

Hosted by www.Geocities.ws