Red Snapper in Parchment Paper

This past weekend we went to Maggie’s Seafood at the Farmer’s Market downtown and found some beautiful looking red snapper.

I have adjusted this recipe for snapper filets.

Ingredients

1 cup couscous

4 snapper filets about 6 ounces each

2 teaspoons salt, plus pinch for couscous

1/2 teaspoon freshly 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 hearts

1/2 cup white wine

1 tablespoon butter

Directions

1. Cook couscous as directed with salt and olive oil. Add zest of lemon and minced chives when finished cooking.
2. Preheat oven to 425 degrees F.
3. Rinse couscous in fine mesh strainer, under cold water
4. 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 on the fish with 1/2 of lemon, and 1/2 of red onion. 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 with couscous