Barrington Software Incorporated

 


Herb-Crusted Snapper

Cookbook MarthaStewart

Category Name Fish

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Tablespoon(s) olive oil

4 snapper fillets (6 to 8

ounces each) Salt

and pepper

2 Tablespoon(s) Dijon mustard

1/2 Cup(s) assorted fresh

herbs, finely

chopped

Couscous

Method

1. Preheat oven to 375°. 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. 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. Bake fish on baking sheet, skin side down, until opaque throughout, 12 to 15

minutes. Serve with couscous.


Per serving: 238 calories; 6 grams fat; 40.9 grams protein; 0.4 gram carbohydrates





HACCP Instructions



6/13/2004 4:27:50 PM Page 1 of 1 Herb-Crusted Snapper
 

 

 

 

 

Press Releases  Newsletters  Customer Comments   Links