Light summer supper


Red snapper fillets were smeared with dijon mustard and covered with parsley and tarragon. Baked for only about 18 minutes and it was done just right. The green beans were dressed with a lemon and honey vinaigrette and topped with toasted pine nuts. The standby couscous from the Barefoot Contessa book rounds off the meal nicely.

Comments

Erica said…
Yum-o!

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