Recipe courtesy of Martha Stewart
38 min
20 min
4 servings



Heat oven to 400 degrees F.

Place 2 baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.

Fold 4 (24-inch) square pieces of parchment paper in half crosswise, and cut each into a half heart shape, and open. Divide the fennel evenly among each piece of parchment, forming a bed on 1 side of the paper. Sprinkle each serving with a tablespoon of the reserved caper mixture, and season with salt. Place snapper fillet on fennel; season with salt, and then top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.

Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, about 15 to 18 minutes. Transfer packets to individual plates. Serve immediately with couscous, if desired.


Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Fried Red Fish

Recipe courtesy of Guy Fieri

Red Ruby Sangria

Recipe courtesy of No Author

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Filet Mignon with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Balsamic-Braised Red Cabbage and Onions

Recipe courtesy of Gourmet Magazine

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking