Red Snapper in a Packet

This is an Alton Brown recipe that can be adapted depending on what fish and vegetables are available. I like the inclusion of couscous in the packet. I make this recipe in individual packets, dividing the contents between packets and using fish fillets...tilapia or orange roughy works well too!

• Ready In: 50 mins
• Serves: 4
• Yields: 4 packets

Ingredients

• 1  cup couscous
• 1 (2 lb)  whole red snapper, cleaned, head on
• 2  teaspoons salt, plus pinch for couscous
• 1⁄2 teaspoon fresh ground black pepper
• 1  small  bunch fresh oregano
• 1  small  bunch fresh parsley
• 1  whole lemon, thinly sliced
• 1  cup  thinly sliced red onion
• 2  teaspoons  minced garlic
• 1  cup  halved grape tomatoes
• 1  cup  drained and quartered artichoke heart
• 1⁄2 cup white wine
• 1  tablespoon butter

Directions

1. Preheat oven to 425 degrees F.
2. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).