Red Snapper en Papillote

Name: Red Snapper en Papillote
Total time: 55 min
Yield: 4
Cuisine: African
Ingredients: 1 cup Couscous (1 cup couscous); 1 piece Red Snapper (1 (2-pound) whole red snapper, cleaned, head on); 2 tsp Kosher Salt (2 teaspoons kosher salt, plus pinch for couscous); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 1 bunch Oregano (1 small bunch fresh oregano); 1 bunch Parsley (1 small bunch fresh parsley); 1 piece Lemon (1 whole lemon, thinly sliced); 1 cup Red Onion (1 cup thinly sliced red onion); 2 tsp Garlic (2 teaspoons minced garlic); 1 cup Grape Tomato (1 cup halved grape tomatoes); 1 cup Artichoke Hearts (1 cup drained and quartered artichoke hearts); ½ cup White Wine (1/2 cup white wine); 1 tbsp Unsalted Butter (1 tablespoon butter)

Red Snapper en Papillote - Mains (Moroccan)

55 minAfrican

Servings4

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Dairy Free
Pescatarian
Egg Free

Steps

1Heat oven to 42ºF.
2Rinse couscous in fine mesh strainer under cold water. Lay out on parchment-lined baking sheet and sprinkle with pinch of salt. Set aside.
3Cut parchment paper into a 15-by-48-inch sheet. Fold in half and lay on half-sheet pan. Unfold and lay snapper diagonally on 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 the lemon and 1/2 of the red onion. Arrange couscous around the 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 a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. Bake for 30 minutes. Carefully open and serve (be aware of bones in the fish).