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v1 Public Imported from Wikibooks revision 4514575

Pouch-Roasted Snapper

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4514575

License: CC BY-SA 4.0 · Wikibooks contributors

#baked #main course #medium difficulty #recipes using butter #recipes using couscous #recipes using dill #recipes using fish #recipes using lemon #recipes using wine #recipes with metric units #recipes without cooking time #recipes without servings
Dinner Baked

Ingredients

Scale
  • 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

Directions

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

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