Recipe

Red Snapper En Papillote Recipe


Red Snapper En Papillote Recipe Ks76017 / All my dishes
1 year, 11 months ago
This is the easiest way to make perfectly cooked fish. It's simple but delicious, and the clean-up couldn't be easier.
Prep:15m Cook:16m Servings:4

Ks76017

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Ingredients
  • 4 red snapper filets, 4-6 oz each
  • 2 cups prepared couscous
  • 1 bunch italian parsley (cilantro is a good substitute)
  • 1 lemon, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup white wine
  • olive oil
  • kosher salt
  • pepper

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

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Comments

gingerlea 1 year, 11 months ago said:
Sounds good. Thanks for post.

buzzbear 1 year, 3 months ago said:
I used rice instead of coucous. It still turned out delicious!


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