This is one of the awesome “pouch” dinners I have been raving about. Give it a try. It is super easy, quick, and delicious. The best part, there is no clean up. Just put the pouch in the trash bin. Easy as pie, mmmm pie!
Salmon/Red Snapper en Papillote
Ingredients
1 cup couscous
1 16oz wild caught sockey salmon, or 2 8oz red snapper filets
salt & pepper
oregano
parsley
1 whole lemon, thinly sliced
1 cup thinly sliced red onion
2 cloves minced garlic
1 cup grape tomatoes, cut in half
1 cup drained and quartered artichoke hearts
1/2 cup white wine
1 tablespoon butter
Directions
Preheat oven to 425 degrees F.
Rinse couscous in fresh cold water and drain. Lay out on piece of parchment paper and sprinkle with pinch of salt.
Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2, unfold, then lay half on baking/cookie sheet.
Lay salmon or snapper diagonally on center of parchment paper that is on baking/cookie sheet.
Salt and pepper fish. Place herbs on fish along with thin lemon slices, 1/2 of red onion, and minced garlic.
Arrange couscous next to and around fish on all sides.
Lay halved grape tomatoes, artichoke hearts, and remaining red onion along top and outside of couscous.
Pour wine over fish and dot with butter.
Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.
Bake in oven for 30 minutes.
Carefully open and serve (be aware of steam when opening the pouch, and be aware of bones in the fish).
