Sunday, February 5, 2012

Red Snapper en Papillote

This recipe comes straight from Alton Brown. Here’s a link to the recipe on Good Eats:


1 red snapper
1 small red onion, thinly sliced
1 cup grape tomatoes, halved
 1 cup brussel sprouts, halved
2 lemons, thinly sliced
Bunch of parsley
Fresh oregano
2 tsp minced garlic
2/3 cup white wine
2 Tablespoons butter

Steps to success:

Pre-heat your oven to 425°F

Rinse the couscous in a strainer under cold water. Add some salt and let it sit for about 10 minutes. Cut a piece of parchment paper about twice as long as a baking tray.

Use some paper towels to dry off the fish and place it on top of the parchment paper. Season the fish inside and out with salt and pepper, then stuff it with the parsley, oregano, and a few slices of lemon. Spread the couscous around the fish, and top with tomatoes, brussel sprouts, onion slices, and the remaining lemon slices. Dot with pieces of butter, and pour the wine over everything.

Fold the parchment paper over itself and crimp the edges. You’ll probably need to use a stapler.  Put the tray in the oven, and cook for 30 minutes.



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