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.

Ingredients

• 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

Directions

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.