Red Snapper En Papillote
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
56
Sourness
31
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Couscous1 small
Oregano (bunch fresh)1 small
Parsley (bunch fresh)2 tsps
Garlic (minced)1 cup
White Wine1 tbsp
ButterDirections:
1
Watch how to make this recipe
2
Preheat oven to 425 degrees F
3
Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt
4
Set aside
5
Cut parchment paper into 15 by 48-inch sheet
6
Fold in 1/2 and lay on baking/cookie sheet
7
Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment
8
Salt and pepper fish, inside and out
9
Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion
10
Arrange couscous next to fish on all sides
11
Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall
12
Pour wine over fish and dot with butter
13
Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal
14
Bake in oven for 30 minutes
15
Carefully open and serve (be aware of bones in the fish)