First at Four Recipe: Red Snapper en Papillote

First at Four Recipe: Red Snapper en Papillote

WILMINGTON, NC (WECT) - A chef is on a mission to help home cooks get over their fears of cooking fish.

Marlene Hieronymus, who is also known as "The Fish Lady," shared the below recipe with WECT News First at Four.

You may know her name from the popular restaurant she founded in Wilmington.


Red Snapper en Papillote (In Paper)

Yield: Serves 6


1 cup couscous

1 2-lb. whole red snapper, cleaned, head on

2 tsp. salt, plus a pinch for couscous

½ tsp. freshly ground black pepper

1 small bunch fresh oregano

1 small bunch fresh parsley

1 whole lemon, thinly sliced

1 cup red onion, thinly sliced

2 tsp. minced garlic

1 cup grape tomatoes, halved

1cup artichoke hearts, drained and quartered

½ cup white wine

1 Tbsp. butter


Preheat oven to 425 degrees. Rinse couscous in fine mesh strainer under cold water. Lay out on Parchment-lined baking sheet and sprinkle with a pinch of salt. Set Aside.

Cut parchment paper in 15 X 48 – inch sheet. Fold in half and lay on baking/cookie sheet.

Score fish on front and back so the heat bakes through. Unfold and lay snapper diagonally on sheet pan on top layer of 1 layer of parchment. Salt and pepper fish inside and out. Place herbs inside cavity of fish along with ½ of lemon slices and ½ of red onion slices. Arrange couscous next to fish on all sides. Put garlic and remaining lemon and red onion slices on fish and lay tomatoes and artichoke hearts around outside of couscous creating somewhat of a wall. Pour wine over fish and dot with butter.

Fold over edges of parchment paper, stapling if necessary to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and check that the fish is flaky and the internal temperature is at 145 degrees. Serve (beware of bones in fish).

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