Pouch-Roasted Snapper
This pouch-roasted snapper cooks perfectly in 30 minutes.
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
Rinse the couscous, then sprinkle with kosher salt and allow to sit for 10 minutes.
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.
30 minutes