- 1/2 small thinly sliced fennel bulb, divided
- 1/2 small thinly sliced red onion, divided
- 4 (6-ounce) red snapper or tuna fillets
- 8 slices fresh lemon
- 1/2 cup olive-caper simmer sauce
- 8 fresh tarragon or thyme sprigs
- 2 cups cooked couscous
- calories 284
- fat 3 g
- satfat 1 g
- monofat 0.0 g
- polyfat 1 g
- protein 38 g
- carbohydrate 25 g
- fiber 3 g
- cholesterol 60 mg
- iron 1 mg
- sodium 153 mg
- calcium 110 mg
How to Make It
Preheat oven to 400°. Place 4 (12- x 7-inch) rectangular pieces of parchment paper on a baking sheet.
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.
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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