| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
servings |
INGREDIENTS
| 4 |
tb |
Capers; drained |
| 4 |
ts |
Green peppercorns; drained |
| 1 |
ts |
Dill seed |
| 4 |
tb |
Fresh lemon juice |
| 2 |
|
Fennel bulbs – (abt 1 1/2 lbs); sliced thin |
|
|
Lengthwise |
| 4 |
|
Red snapper fillets – (6 oz ea); boned, skinned |
| 1 |
|
Lemon; cut 8 thin slices |
| 1/2 |
ts |
Coarse salt |
|
|
=== COUSCOUS === |
| 1 |
md |
Shallot; finely chopped |
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
ts |
Coarse salt |
| 1 |
|
Box instant couscous -; (10 oz) |
| 1 |
ts |
Finely-grated lemon zest |
| 1/4 |
c |
Chopped dill -; (abt 12 sprigs) |
INSTRUCTIONS
Heat oven to 400 degrees. Place 2 baking sheets in oven. Combine capers,
peppercorns, dill seed, and lemon juice in a small bowl. Set aside. Cut
four 24-inch pieces of parchment. Fold each piece in half crosswise, cut
into a half-heart shape, and open. Divide the fennel evenly among the
parchment, forming a bed on one side of the paper. Sprinkle each serving
with a tablespoon of caper mixture, and season with salt. Place snapper
fillet on fennel; season with salt, then top each packet with remaining
caper mixture and 2 lemon slices. Fold parchment over the ingredients,
making small overlapping folds along the edge to seal. Using a large
spatula, place packets on heated baking sheets. Bake until the packets have
puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to
individual plates. Serve immediately with couscous. COUSCOUS: In a medium
saucepan over medium heat, cook the shallots with the olive oil until soft
and translucent, about 1 minute. Add 2 cups of water and the salt, and
bring to a boil. Stir in couscous, and cover the pot. Immediately remove
from the heat, and let sit for 5 minutes. Remove lid, add zest and dill,
and fluff with a fork. Serve immediately. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 56 Calories (kcal); 4g Total Fat; (49% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 551mg Sodium Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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