Cookbook:Pouch-Roasted Snapper

Cookbook | Ingredients | Recipes

Not much time? Don't worry. This fish cooks perfectly in 30 minutes. Try to do that without a pouch.


  • 1 2-lb (about 1 kg) whole red snapper, cleaned, fins removed, head and tail intact
  • 1/2 cup dry white wine
  • 1/4 cup butter, cut into small cubes
  • 1/2 large bunch each dill, oregano, thyme, and parsley plus 1 1/2 sprigs rosemary, all whole
  • 2 large lemons, thinly sliced
  • Salt and freshly ground black pepper
  • 2 Tbsp Worcestershire sauce
  • 2 cups couscous, rinsed and sprinkled with kosher salt and allowed to let sit for 10 minutes


  1. Lay the fish diagonally on a parchment-lined baking pan. Sprinkle liberally with salt and black pepper, inside and out. Stuff with herbs and several slices of lemon. Place remaining lemon slices under fish.
  2. Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top.
  3. Top with another piece of parchment and staple shut.
  4. Bake at 425°F (about 215C) for 30 minutes. Open with a paring knife and serve.