Red Snapper en Papillote

Name: Red Snapper en Papillote
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters drained and quartered artichoke hearts; 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 237 milliliters couscous; 1 small bunch fresh parsley; 2 teaspoons minced garlic; 237 milliliters halved grape tomatoes; 1 whole lemon, thinly sliced; 1 small bunch fresh oregano; 237 milliliters thinly sliced red onion; 907 grams whole red snapper, cleaned, head on; 2 teaspoons salt, plus pinch for couscous; 118 milliliters white wine

Red Snapper en Papillote might be If you have onion, oregano, parsley, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside.

Ingredients you will need

Couscous

Water

Salt

Equipment you will use

Sieve

Baking Sheet

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.

Ingredients you will need

Salt And Pepper

Snapper

Fish

Equipment you will use

Baking Paper

Baking Sheet

Frying Pan

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.

Ingredients you will need

Artichoke Hearts

Red Onion

Couscous

Tomato

Garlic

Herbs

Lemon

Fish

Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal.

Ingredients you will need

Butter

Fish

Wine

Equipment you will use

Baking Paper

Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

237milliliters

drained and quartered artichoke hearts 1teaspoons

freshly ground black pepper 1Tbsp

butter 237milliliters

couscous 1small bunch

fresh parsley 2teaspoons

minced garlic 237milliliters

halved grape tomatoes 1

whole lemon, thinly sliced 1small bunch

fresh oregano 237milliliters

thinly sliced red onion 907grams

whole red snapper, cleaned, head on 2teaspoons

salt, plus pinch for couscous 118milliliters

white wine

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. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.