RCI-MT.001.0021.001

Pouch-Roasted Snapper

Name: Pouch-Roasted Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2 unit -lb whole red snapper (cleaned, fins removed, head and tail intact); 1/2 cup dry white wine; 1/4 cup butter (cut into small cubes); 1/2 large bunch each dill (oregano, thyme, and parsley plus 1 1/2 sprigs rosemary, all whole); 2 large lemons (thinly sliced); 1 unit Salt and freshly ground black pepper; 2 tbsp Worcestershire sauce; 2 cups couscous (rinsed and sprinkled with kosher salt and allowed to let sit for 10 minutes)

Not much time? Don't worry. This fish cooks perfectly in 30 minutes. Try to do that without a pouch.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

-lb whole red snapper
cleaned, fins removed, head and tail intact
1 2 unit
dry white wine
1/2 cup
butter
cut into small cubes
1/4 cup
bunch each dill
oregano, thyme, and parsley plus 1 1/2 sprigs rosemary, all whole
1/2 large
lemons
thinly sliced
2 large
Salt and freshly ground black pepper
1 unit
Worcestershire sauce
2 tbsp
couscous
rinsed and sprinkled with kosher salt and allowed to let sit for 10 minutes
2 cups

Method

Lay the fish diagonally on a parchment-lined baking pan. Sprinkle liberally with salt and black pepper, inside and out. Stuff with 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° for 30 minutes. Open with a paring knife and serve.

Pouch-Roasted Snapper

Ingredients

Method

What Makes This Variant Distinct