Lemon Provencal Baked Snapper

Name: Lemon Provencal Baked Snapper
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters cooked couscous; 1 smalls thinly sliced fennel bulb, divided; 8 slices fresh lemon; 118 milliliters olive-caper simmer sauce; 1 smalls thinly sliced red onion, divided; 8 fresh tarragon or thyme sprigs; 680 grams red snapper or tuna fillets

Lemon Provencal Baked Snapper might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 53g of protein, 17g of fat, and a total of 470 calories. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up couscous, fennel bulb, thyme sprigs, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat oven to 40

Equipment you will use

Oven

Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.

Equipment you will use

Baking Paper

Baking Sheet

Divide half of fennel and red onion evenly among parchment pieces. Top fennel and red onion with fish, remaining fennel and red onion, 2 lemon slices, 2 tablespoons sauce, and 2 tarragon sprigs; fold up, and crimp parchment paper to form a tight pouch.

Ingredients you will need

Red Onion

Tarragon

Fennel

Lemon

Sauce

Fish

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Baking Paper

Bake fish, in middle of oven, until cooked through (about 15 minutes).

Ingredients you will need

Fish

Equipment you will use

Oven

Place parchment packets on serving plates; open carefully to release steam.

Serve fish alongside the couscous.

Ingredients you will need

Couscous

Fish

Equipment

Oven

Baking Paper

Baking Sheet

Ingredients

Servings:

473milliliters

cooked couscous 1smalls

thinly sliced fennel bulb, divided 8slices

fresh lemon 118milliliters

olive-caper simmer sauce 1smalls

thinly sliced red onion, divided 8

fresh tarragon or thyme sprigs 680grams

red snapper or tuna fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.