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Pouch-Roasted Snapper
This pouch-roasted snapper cooks perfectly in 30 minutes.
Ingredients
- couscous, quick-cook2 cup
- red snapper, whole; 2 lb / 1 kg; cleaned, fins removed, head and tail intact1
- salt
- black pepper, freshly ground
- mixed herbs, large bunch each of dill, oregano, thyme, parsley1/2 bunch
- rosemary1 1/2 sprig
- lemon, large; thinly sliced2
- worcestershire sauce2 tbsp
- white wine, dry1/2 cup
- butter, cut into small cubes1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Rinse the couscous, then sprinkle with kosher salt and allow to sit for 10 minutes.
Lay the fish diagonally on a parchment-lined baking pan. Sprinkle liberally with salt and black pepper, inside and out. Stuff with the herbs and several slices of lemon. Place remaining lemon slices under fish.
Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top.
Top with another piece of parchment and staple shut.
Bake at 425°F (about 215°C) for 30 minutes. Open with a paring knife and serve.