Photo: Quentin Bacon; Stylist: Sarah Cave
Prep Time
10 Mins
Total Time
25 Mins
Makes 4 servings (serving size: 1 fillet and 1/2 cup couscous)

Create succulent snapper in just 25 minutes for a super simple entrée. Don''t leave off the lemon!

Snapper and tuna are both strong sources of protein and B vitamins. And fennel, a natural digestive agent, helps stop belly bloat.


How to Make It

Step 1

Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.

Step 2

Divide half of fennel and red onion evenly among parchment pieces. Top fennel and red onion with fish, remaining fennel and red onion, 2 lemon slices, 2 tablespoons sauce, and 2 tarragon sprigs; fold up, and crimp parchment paper to form a tight pouch.

Step 3

Bake fish, in middle of oven, until cooked through (about 15 minutes). Place parchment packets on serving plates; open carefully to release steam. Serve fish alongside the couscous.

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