Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

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 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet 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 lemon, and 1/2 of red onion. Arrange couscous next to 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 somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Shrimp Gumbo

Recipe courtesy of Alton Brown

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Chinese Chicken Salad with Red Chile Peanut Dressing

Recipe courtesy of Bobby Flay

Red Snapper Cooked en Papillote with Julienned Vegetables

Recipe courtesy of Wolfgang Puck

Ratatouille with Red Snapper

Recipe courtesy of Ellie Krieger

En Papillote

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword