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 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.
By ebabe50_13167555
tacoma, WA
on October 27, 2011
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I read all the 5* reviews of this recipe and decided to try it. I used red snapper fillets instead of a whole fish. I piled all the ingedients on ... looked beautiful! Baked it. Tasted it. No so great. The fish was dry and tasteless. Added salt to make it more palitable. Didn't help much. Husband said this recipe keeps me humble. What more can I say?
By eloquiste_11852283
New York, NY
on August 03, 2011
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This was really delicious, and not very hard to do. I had to deviate from the recipe a bit -- grocery store was out of snapper, so I bought 4 5-oz Mahi Mahi fillets. I also didn't have parchment paper, so I just used tin foil. This worked very well, however if you try it, I would grease the foil before you lay everything down, as everything stuck to the bottom a little bit. As other reviewers have done with fillets, I just laid the ingredients on top in the following order: salt/pepper, garlic, lemon, onions, butter, wine, herbs. Also, I accidentally bought marinated artichokes, and I drizzled some of the marinade on top along with the wine -- not sure if that significantly altered the flavor or not. Sealed up the sides and 30 minutes later, you're eating amateur gourmet!
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