Red Snapper en Papillote
TOTAL TIME: 55 minutes
Yield: 4
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- 1 cup couscous
- 1 (2-pound) whole red snapper, cleaned, head on
- 2 teaspoons kosher salt, plus pinch for couscous
- 1/2 teaspoon freshly ground black pepper
- 1 small bunch fresh oregano
- 1 small bunch fresh parsley
- 1 whole lemon, thinly sliced
- 1 cup thinly sliced red onion
- 2 teaspoons minced garlic
- 1 cup halved grape tomatoes
- 1 cup drained and quartered artichoke hearts
- 1/2 cup white wine
- 1 tablespoon butter
TOTAL TIME: 55 minutes
Yield: 4
Procedure
- Heat oven to 42ºF.
- Rinse couscous in fine mesh strainer under cold water. Lay out on parchment-lined baking sheet and sprinkle with pinch of salt. Set aside.
- Cut parchment paper into a 15-by-48-inch sheet. Fold in half and lay on half-sheet pan. Unfold and lay snapper diagonally on pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of the lemon and 1/2 of the red onion. Arrange couscous around the fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. Bake for 30 minutes. Carefully open and serve (be aware of bones in the fish).
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