Cookbook:Pouch-Roasted Snapper

This pouch-roasted snapper cooks perfectly in 30 minutes.

Ingredients

 * 2 cups quick-cook couscous
 * 1 whole (2 lb/1 kg) red snapper, cleaned, fins removed, head and tail intact
 * Salt
 * Freshly ground black pepper
 * ½ large bunch each of dill, oregano, thyme, and parsley
 * 1 ½ sprigs rosemary
 * 2 large lemons, thinly sliced
 * 2 tbsp Worcestershire sauce
 * ½ cup dry white wine
 * ¼ cup butter, cut into small cubes

Procedure

 * 1) Rinse the couscous, then sprinkle with kosher salt and allow to sit for 10 minutes.
 * 2) Lay the fish diagonally on a parchment-lined baking pan. Sprinkle liberally with salt and black pepper, inside and out. Stuff with the herbs and several slices of lemon. Place remaining lemon slices under fish.
 * 3) Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top.
 * 4) Top with another piece of parchment and staple shut.
 * 5) Bake at 425°F (about 215°C) for 30 minutes. Open with a paring knife and serve.