Experiment with different combinations of your favorite herbs to coat the snapper, but remember to balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

　　

Ingredients

Serves 4

　　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)

　　

Step 1

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.

　　

Step 2

Place the herbs on a plate; press the mustard-coated side of the fillets in the herbs to coat evenly.

　　

Step 3

Bake the fish on the baking sheet, skin side down, until opaque throughout, 12 to 15 minutes. Serve immediately with couscous, if desired.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.