Red Snapper en Papillote

So we finally saw Julie and Julia last night. It was a really cute movie, I highly recommend it if you haven't seen it. Her 500+ recipes in 365 days was quite a lofty goal! I'm thinking we get in 100 recipes in that amount of time. Lately, more like 50. :)

Well we made this recipe a while ago. For some reason, we have quite a few pics/recipes stocked up that we haven't exactly gotten around to posting - we'll get to the rest of them soon, I promise! We've got some good ones waiting for ya. This one was roughly modified from a Food Network recipe. The fish was cooked perfectly, but it could definitely use more flavor. If we try it again, we may use a butter sauce - such as the cilantro cream sauce we used on another fish dish or a tarragon butter we used on another 'en Papillote' recipes to go on top (rather than just the Smart Balance). Another way you could spice it up is to use flavored couscous rather than plan. Serves 4. Cooking time: 30 minutes.


  • 1 cup dry couscous
  • 1.5 lb red snapper
  • 2 teaspoons salt, plus pinch for couscous
  • 1/2 teaspoon freshly ground black pepper
  • 5 sprigs fresh oregano
  • 1/4 cup cilantro leaves
  • 1 lemon, thinly sliced
  • 1 cup thinly sliced red onion (about 1/2 an onion)
  • 2 cloves minced garlic
  • 1 cup halved grape tomatoes
  • 1 cup drained and quartered artichoke hearts
  • 1/2 cup dry vermouth
  • 1 tablespoon Smart Balance


  1. Preheat oven to 425 degrees F. Lay a large sheet (about 15x48") of parchment paper on a baking sheet.
  2. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Place 1/2 of lemon and 1/2 of red onion on top of couscous, in a line.
  3. Lay snapper on top and sprinkle salt and pepper over top of fish. Arrange couscous next to fish on all sides. Put oregano, cilantro, garlic, and remaining lemon and red onion on fish.
  4. Place tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour vermouth over fish and dot with butter.
  5. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve.


gastroanthropologist said...

This is one of my favorite ways to cook fish. Everyone also feels so special when they get to open their own little package. I never thought to add cous cous to the bottom - what a wonderful idea.

This is the perfect meal to a healthy start for 2010!

♥peachkins♥ said...

wow! look at those wonderful flavors!

Gloria Baker said...

I love this dish is the perfect food to me!! (LOL)

grace said...

what a beautiful dish! the purple of the onions, the yellow lemon, and the red tomatoes just make a fabulous image!

Inspired by eRecipeCards said...

That fish looks terrific. Love the packaging. Sorry the flavors did not come through, but that cilantro sauce you recommended would fix that... This is a keeper!

Conor @ HoldtheBeef said...

It's like Christmas all over again :)

Mary Bergfeld said...

I love to cook fish this way. It's a bummer that the flavor of the finished dish was disappointing. I must say it looks delicious. I hope you try it again with a sauce more to your liking. I hope you are both well and enjoying the kitchen. Have a great day...Mary

Cocina Savant said...

Cool recipe and blog. Thanks for the ideas as snapper is so versatile.

Zoe said...

I love the presentation of the fish!

Chef E said...

Funny, but I am also way behind in so many posts, but use them when I cannot get to it...I just also saw the movie, and it was quite a feat for the both of them. I am asking for the book for my 50th, if he can find a first edition, which was published the year I was born!

I need to hit the fish market, and soon!

Barbara said...

Love the colors of your papillote! And it looks really healthy...something I need right now! Sorry you felt the flavor could be improved, and thanks for the suggestions. I think putting couscous in is a super idea.

Delicious Dishings said...

This looks great! It's so colorful and looks like it must be super-flavorful too!

Christo Gonzales said...

beurre blanc maybe? beurre blanc is fishes best friend. good use of the couscos though!

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