Red Snapper In A Packet Recipe

Name: Red Snapper In A Packet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 (2 lb) whole red snapper, cleaned, head on; 2 teaspoons salt, plus pinch for couscous; 1/2 teaspoon fresh ground black pepper; 1 small bunch fresh oregano; 1 small bunch fresh parsley; 1 whole lemon, thinly sliced; 1 cup thinly sliced red onion; 2 teaspoons minced garlic; 1 cup halved grape tomatoes; 1 cup drained and quartered artichoke heart; 1/2 cup white wine; 1 tablespoon butter

Servings: persons

1 cup couscous
1 (2 lb) whole red snapper, cleaned, head on
2 teaspoons salt, plus pinch for couscous
1/2 teaspoon fresh ground black pepper
1 small bunch fresh oregano
1 small bunch fresh parsley
1 whole lemon, thinly sliced
1 cup thinly sliced red onion
2 teaspoons minced garlic
1 cup halved grape tomatoes
1 cup drained and quartered artichoke heart
1/2 cup white wine
1 tablespoon butter

1
Preheat oven to 425 degrees F.
2
Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. 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. 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. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup couscous, 1 (2 lb) whole red snapper, cleaned, head on, 2 teaspoons salt, plus pinch for couscous, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Red Snapper In A Packet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper In A Packet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions