Red snapper in a bundle
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The ideal way to bake fish with a side dish is the French method. en papillote (or in a parcel). The gutted snapper is laid out on parchment paper and stuffed with fragrant herbs, lemon slices, and onions, surrounded by couscous, tomatoes, and canned artichokes. Everything is drizzled with white wine, the parcel is sealed, and the fish and its garnish are baked in its own juices and wine, making the whole dish especially flavorful and juicy. Serve directly in the parcel, opening it up for guests to enjoy the wonderful aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup couscous
- 1 red snapper (weight 1 kg), washed (with head)
- 2 tsp salt + a pinch for couscous
- 0.5 tsp freshly ground black pepper
- 1 small bunch of fresh oregano
- 1 small bunch of fresh parsley
- 1 whole lemon, thinly sliced
- 1 cup thinly sliced red onion
- 2 tsp. crushed garlic
- 1 cup grape tomatoes, halved
- 1 cup canned artichoke hearts, drained and quartered
- 0.5 cups white wine
- 1 tbsp. butter
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Recipes with similar ingredients: red snapper, couscous grain, grape tomatoes, Artichokes, white wine, oregano
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Rinse the couscous in a fine sieve under cold water, place on a parchment-lined baking sheet and sprinkle with a pinch of salt.
- Cut a 30 x 120 cm sheet of parchment paper. Fold it in half and place it on a baking sheet. Unfold it and place the snapper diagonally on top of one layer of parchment. Season the fish inside and out with salt and pepper.
- Place the herbs in the cavity of the fish along with half the sliced lemon and half the red onion. Arrange the couscous around the fish on all sides. Place the garlic, remaining lemon, and red onion on the fish and arrange the tomatoes and artichokes around the couscous to form a border. Pour the wine over the fish and arrange the butter pieces. Fold the edges of the parchment paper over the edges, stapling if necessary, to create a virtually airtight seal.
- Bake in the oven for 30 minutes. Carefully open the package and serve (be careful of any bones in the fish).
Categories:
recipe / Healthy eating / Healthy dinners / Foil / Oven / Dinner / Main courses / Cereals, legumes / Fish and seafood / French cuisine / Alton Brown
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