Red Snapper En Papillote Recipe

How to make it

---

• Prepare couscous according to package instructions.
• Preheat oven to 400 degrees F.
• Cut out four large heart shapes out of parchment paper.
• On one side of the heart, lay out 1/2 cup of couscous so that you have a mound of couscous.
• Sprinkle with salt.
• Lay a filet on top of the couscous.
• Lay one or two lemon slices on top of the fish.
• On top of the lemon, arrange a few stems of parsley and a few rings of red onion.
• Drizzle with olive oil and white wine.
• Sprinkle salt and pepper on top.
• Fold the other half of the parchment paper over the fish and roll up the sides. A stapler is handy, but not necessary.
• Repeat with the remaining fish filets.
• Arrange the papillotes (the parchment paper pouches) on a baking sheet.
• Bake for 15-16 minutes.
• To serve, carefully cut open the papillote. Watch out for steam!
• You can use any white flaky fish. I've used tilapia when I couldn't find fresh snapper, and it's just as good.