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Mediterranean Baked Snapper
Ingredients:
• Parchment paper, cut into large heart shapes
• Snapper, 6 ounces each
• Couscous cooked in chicken stock
• Plum tomatoes, chopped fine
• Feta cheese
• Sun dried tomatoes, chopped
• Kalamata olives, sliced
• Capers
• Artichoke hearts, chopped
• Lemon juice
• Green onion, chopped
• Fresh oregano
Cook couscous according to directions boiling in chicken stock instead of water. Toss the finished couscous with chopped tomatoes and feta cheese. Let cool.
Scoop ½ cup of couscous on each parchment paper heart. Top it with a fish fillet. Squeeze lemon juice and olive oil on fish, then sprinkle kosher salt and freshly ground pepper on fish. Top with sun dried tomatoes, olives, capers, artichoke hearts, chopped tomato, and a sprig of fresh oregano on top of the fish. Add another teaspoon of feta cheese on top of these ingredients.
Starting at the round end of the heart, fold the sides of parchment paper up and over creasing at each fold all the way around and then tucking the tail under the parchment bag. This process will keep the moisture and aroma of the ingredients inside the bag. (Note: For an even better seal, brush egg white along seal before folding and across the top of the bag for better browning presentation.)
Bake at 400 for 16-20 minutes.
For presentation, snip the top of bag with scissors or knife at the table and peal back parchment paper. Best to be eaten straight from the bag but may be emptied onto plate if preferred.
Ingredients:
• Parchment paper, cut into large heart shapes
• Snapper, 6 ounces each
• Couscous cooked in chicken stock
• Plum tomatoes, chopped fine
• Feta cheese
• Sun dried tomatoes, chopped
• Kalamata olives, sliced
• Capers
• Artichoke hearts, chopped
• Lemon juice
• Green onion, chopped
• Fresh oregano
Cook couscous according to directions boiling in chicken stock instead of water. Toss the finished couscous with chopped tomatoes and feta cheese. Let cool.
Scoop ½ cup of couscous on each parchment paper heart. Top it with a fish fillet. Squeeze lemon juice and olive oil on fish, then sprinkle kosher salt and freshly ground pepper on fish. Top with sun dried tomatoes, olives, capers, artichoke hearts, chopped tomato, and a sprig of fresh oregano on top of the fish. Add another teaspoon of feta cheese on top of these ingredients.
Starting at the round end of the heart, fold the sides of parchment paper up and over creasing at each fold all the way around and then tucking the tail under the parchment bag. This process will keep the moisture and aroma of the ingredients inside the bag. (Note: For an even better seal, brush egg white along seal before folding and across the top of the bag for better browning presentation.)
Bake at 400 for 16-20 minutes.
For presentation, snip the top of bag with scissors or knife at the table and peal back parchment paper. Best to be eaten straight from the bag but may be emptied onto plate if preferred.
