Photo: Red Snapper en Papillote Recipe
Ingredients
- 1 cup couscous
- 1 (2-pound) whole red snapper, cleaned, head on
- 2 teaspoons 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
Directions
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).
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By apark_11518020
Pasadena, CA
on July 30, 2012
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Great recipe. Very flavorful, light, and extremely nutritious. I, too, used olive oil in lieu of butter. Also added red and yellow peppers. Used a very fresh whole red snapper from Whole Foods. My foodie teenage daughter loved it, as did my eight-year-old. Highly recommended.
By lklatman
Boca raton, fl
on May 01, 2012
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This is an awesome meal! Easy, cooked perfectly! Yummy! Thank you!
By GHHCHEF
on April 13, 2012
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I love this method of cooking and I think it is especially
suited for fish. fish has the shortest window between undercooked and overcooked. This method makes perfectly cooked fish easy to do. I like to leave the 'boats' unopened for about 5-10 mns to continue the poaching/steaming which will finish if the fish were undercooked and will not overcook even a perfectly cooked fish.
I prefer to use aluminum instead of parchment , conceeding that it lacks the elegance of parchment. Also, I like to use filets
and spoon in helping of tomato concasse with generous morrocan seasoning.... ras el hanut,,, harrissa. etc. Futhermore, we precook the couscous and let our guests spoon it into their individual 'boat'
Read all 34 reviews