Pouch-Roasted Snapper
This pouch-roasted snapper cooks perfectly in 30 minutes.
Source and licence
"Pouch-Roasted Snapper" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pouch-Roasted_Snapper, revision 4514575), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pouch-Roasted_Snapper&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514575
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.