Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Snapper | 100g cooked | 128 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups quick-cook couscous
- 1 whole (2 lb /1 kg ) red snapper , cleaned, fins removed, head and tail intact
- Salt
- Freshly ground black pepper
- ½ large bunch each of dill , oregano , thyme , and parsley
- 1 ½ sprigs rosemary
- 2 large lemons , thinly sliced
- 2 tbsp Worcestershire sauce
- ½ cup dry white wine
- ¼ cup butter , cut into small cubes
Directions
Rinse the couscous, then sprinkle with kosher salt and allow to sit for 10 minutes.
Lay the fish diagonally on a parchment -lined baking pan . Sprinkle liberally with salt and black pepper, inside and out. Stuff with the herbs and several slices of lemon. Place remaining lemon slices under fish.
Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top.
Top with another piece of parchment and staple shut.
Bake at 425°F (about 215°C) for 30 minutes. Open with a paring knife and serve.