Red Snapper en Papillote

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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.

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This is an awesome meal! Easy, cooked perfectly! Yummy! Thank you!

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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'

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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.

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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?

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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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Good recipe. I used two rock cod fillets, quinoa, and potatoes with the rest of the ingredients that are mentioned in the recipe. Probably needed to add more herbs, garlic, salt, and pepper as it seemed a tad too bland. Have never cooked fish with parchment paper before, so will definitely try it again!

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This dish was amazingly simple yet provided some very sophisticated and delicate flavors. I had never used couscous before and have found a new item I will use in the future. My dinner guest were pleasantly surprised with this dish.

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I've made this many times, and have altered the recipe by using 1-2 pounds of cod/haddock and adding in a dozen or so extra-large shrimp. I season the shrimp with olive oil, s&p, garlic, organo & parsley, then tuck it under the fish, on top of the couscous. I add a red pepper or whatever crisp veggies are on hand. I also wrap the whole thing in heavy-duty foil. I up the baking time slightly to accomodate for the extra bulk! I've served this for guests and ALWAYS get a rave review for how pretty it is, how great it tastes and how healthy it is (I don't use butter - I use olive oil. It is quite impressive-looking but super easy to assemble. Love it!

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I was so stoked to try this that I sent the recipe to my phone and went to the store to get the ingredients. I didn't use the couscous because I can't have it on the diet I am on, but I had everything else. Except the red snapper. They were completely out, and the rest of the fish, all cut, looked dry, except they had some really nice salmon fillets. I fixed it with this, and like another writer, could not find the stapler, so struggled a bit with the folding. After I got it together, I cooked it for about 30 minutes, and I needed an extra 5 because the fillets were rather thick.

But it turned out wonderful! I am saving this in my bag of tricks for sure.

Lisa in Starke, FL