Ingredients:
2 c cooked couscous
2 Tbsp + 2 tsp olive oil
1 lb Red Snapper fillet, cut into 2 pieces (or any other white fish)
2 Tbsp Emeril's Essence
1/2 c zucchini, diced
1/2 c mushrooms, sliced
1/4 c onions, diced
2 tsp minced garlic
2 Tbsp dry vermouth
2 Tbsp butter
Prep:
1. Preheat oven to 425°F. Fold 2 16x24-inch sheets of parchment paper in half, and clip off the open corners on each, cutting them round to create an ear shape. Spread the parchment sheets (now oblong shaped) open on a flat surface and brush each with 1 Tbsp of the oil.
2. Rub 1 Tbsp Essence onto each fillet with your hands and place on half of a parchment sheet. Arrange couscous next to each fillet on all sides. Top with zucchini, mushrooms, onions and garlic. Sprinkle with salt and pepper. Drizzle 1 Tbsp vermouth over each fillet and top with 1 Tbsp butter.
3. To close each bag, fold the second side of the paper over the layered food, fold the bottom edge over the top, and work your way edge over edge, folding and twisting, until the bag is sealed. Place them on a baking sheet and brush the tops of the bags with the remaining oil. Bake until the paper is puffed up and golden brown, about 20 minutes.
4. To serve, place each bag on a plate, slit the bags in an "X", and fold back the paper. Serve steaming hot.
2 comments:
that looks so good! thanks for the recipe.
I love cooking fish this way because the fillets come out so moist. If you don't have parchment, you can use foil, too. Though, it doesn't look as pretty and French that way. ;)
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