Pouch-Roasted Snapper
Pouch-roasted snapper is a whole fish baked inside a stapled parchment package, so nothing escapes while it cooks. The couscous around the fish soaks up wine, butter, lemon and Worcestershire sauce, turning into a seasoned bed without a separate pot. A generous handful of fresh herbs in the cavity perfumes the flesh. Opening the pouch at the table is a good bit of theater for a dinner of two to four.
Instructions
Rinse the couscous, then sprinkle it with kosher salt and let it sit for 10 minutes while you prepare the fish.
Lay the snapper diagonally on a parchment-lined baking pan. Season it generously with salt and black pepper, inside and out.
Stuff the cavity with the dill, oregano, thyme, parsley and rosemary, along with several lemon slices. Tuck the remaining lemon slices underneath the fish.
Push the couscous through a sieve so it falls in an even layer all around the fish. Drizzle the Worcestershire sauce and white wine over the fish, then scatter the cubes of butter across the top.
Cover with a second sheet of parchment and staple the edges shut to make a sealed pouch.
Bake at 425°F (about 215°C) for 30 minutes. Slit the pouch open with a paring knife and serve the fish with the couscous that has cooked in the juices.
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