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Pouch-Roasted Snapper

@arecipe.bsky.social

This pouch-roasted snapper cooks perfectly in 30 minutes.

Ingredients

  • 2 cups quick-cook couscous
  • 1 whole (2 lb/1 kg) red snapper, cleaned, fins removed, head and tail intact
  • Salt
  • Freshly ground black pepper
  • ½ large bunch each of dill, oregano, thyme, and parsley
  • 1 ½ sprigs rosemary
  • 2 large lemons, thinly sliced
  • 2 tbsp Worcestershire sauce
  • ½ cup dry white wine
  • ¼ cup butter, cut into small cubes

Instructions

  1. 1
    Rinse the couscous, then sprinkle with kosher salt and allow to sit for 10 minutes.
  2. 2
    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.
  3. 3
    Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top.
  4. 4
    Top with another piece of parchment and staple shut.
  5. 5
    Bake at 425°F (about 215°C) for 30 minutes. Open with a paring knife and serve.
Category
Entree/Main
Method
Roasting

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pouch-Roasted_Snapper