Red Snapper en Papillote

Hello fish lovers across the world! I hope everyone has had a wonderful Father's Day.

I know the title of this dish may sound intimidating, but it is one of the simplest dishes I have made. En Papillote simply means "in parchment". The food is cooked in steam and its own juice. You can put it together, put it in the oven, and go watch a half episode of Game of Thrones. I think this is a pretty impressive looking dish, that's also quite pretty! It's a best of all worlds!

Also, you can use other types of fish. I have tried this with Snapper and Sea Bass so far. I plan to try it with Tilapia, and Yellow Tail. I think any firm white fish should be fine. 

Yes, I am in love with this recipe and it seriously makes a great meal, with very little effort. So with that, shall we begin...

Ingredients 

1 cup couscous

1 2 lb whole red snapper

2 tsps salt

1/2 tsp black pepper

1 small bunch fresh oregano

1 sprig rosemary

1 lemon

1/2 a small onion

2 cloves garlic

1 cup grape tomatoes

1 cup drained artichoke hearts

1/2 cup white wine

1 tablespoon butter

Step 1: Preheat oven to 425 degrees F.

Step 2:  Cut some parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking sheet.

Basically it should be large enough to hold the fish and then fold over it

Step 3: Lay snapper diagonally on sheet pan on top of the parchment. 

If you'd rather not use whole snapper, you can buy fillets and use those instead.

Step 4: Salt and pepper fish - inside and out and then place herbs inside fish.

I think using any fresh herbs would be fine. I've used parsley, chives, oregano, rosemary, basil, etc.

Step 5: Slice lemon and onion and place inside fish. 

You can use red onion instead if you'd like.

Step 6: Lay couscous next to fish on all sides. 

Step 7: Place minced garlic, and remaining sliced lemon and red onion on top of fish 

Step 8: Slice the tomatoes in half and arrange along with artichoke hearts around couscous, as sort of a wall.

 

Step 9: Pour wine over fish

I know, this is a dry measure cup. It was in front of me so I used it.

Step 10: Cut butter into small pieces and place on top of fish. 

You can use a tblsp of Olive oil instead if you prefer

Step 11: Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 

 

First time I've used the stapler in the kitchen I think!

Step 12: Bake in oven for 30 minutes.

Be careful when you open. The packet will be steaming and very hot.

Step 13: Serve and enjoy!

If using whole fish, be careful the bones. I left it in the parchment and placed it on a serving place.