Create succulent snapper in just 25 minutes for a super simple entrée. Don't leave off the lemon!
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
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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