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 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'
By veriia
MD, USA
on January 15, 2012
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We had this for dinner. I didn't have artichoke but I used chopped capers. I also didn't have fresh oregano so I left it out. My husband felt that the fish didn't shine through all the herbs. I liked all the herbs and preferred the fish to be more subtle. I rated it a 4 because it didn't wow us but that could just have been my cooking : I've read that fresh oregano has a very different taste than dried so that's why I left it out. Another comment I got is that the small bones of the fish made it a chore to eat because you had to be careful to not eat a bone. If I made it again, I would just filet the fish. Also, I didn't enjoy the tomato halves...maybe smaller pieces so it cooks down a lot or leave them out. I would mix in some olive oil and the herbs with the couscous because it cooked into a small cake on the bottom.
Read all 33 reviews