Red snapper in a bundle

Ingredients:

• 1 cup couscous
• 1 red snapper (weight 1 kg), washed (with head)
• 2 tsp salt + a pinch for couscous
• 0.5 tsp freshly ground black pepper
• 1 small bunch of fresh oregano
• 1 small bunch of fresh parsley
• 1 whole lemon, thinly sliced
• 1 cup thinly sliced ​​red onion
• 2 tsp. crushed garlic
• 1 cup grape tomatoes, halved
• 1 cup canned artichoke hearts, drained and quartered
• 0.5 cups white wine
• 1 tbsp. butter

Preparation:

1. Preheat oven to 220°C.
2. Rinse the couscous in a fine sieve under cold water, place on a parchment-lined baking sheet and sprinkle with a pinch of salt.
3. Cut a 30 x 120 cm sheet of parchment paper. Fold it in half and place it on a baking sheet. Unfold it and place the snapper diagonally on top of one layer of parchment. Season the fish inside and out with salt and pepper.
4. Place the herbs in the cavity of the fish along with half the sliced ​​lemon and half the red onion. Arrange the couscous around the fish on all sides. Place the garlic, remaining lemon, and red onion on the fish and arrange the tomatoes and artichokes around the couscous to form a border. Pour the wine over the fish and arrange the butter pieces. Fold the edges of the parchment paper over the edges, stapling if necessary, to create a virtually airtight seal.
5. Bake in the oven for 30 minutes. Carefully open the package and serve (be careful of any bones in the fish).