Mediterranean Red Snapper

• Olive oil spray
• 1/2 cup couscous
• 1/2 cup white wine
• 1/2 to 3/4 pound red snapper fillets
• 1 teaspoon olive oil
• 1 small lemon, sliced
• 1/4 small red onion, sliced
• 2 tablespoons chopped fresh parsley
• 3 to 6 garlic cloves, chopped
• Sea salt and freshly ground black pepper
• 1 cup canned or frozen artichoke hearts, halved
• 1/2 head broccoli, cut into florets (about 2 cups)
• 1 cup halved cherry tomatoes

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour the couscous into the pot.
4. Add the wine and 1 tablespoon water and stir to coat all the grains and spread them evenly.
5. Lay the red snapper in the pot, skin side down.
6. Drizzle with olive oil and top with the slices of lemon and onion.
7. Sprinkle with half of the parsley and garlic and lightly salt and pepper to taste.
8. Scatter in the artichoke hearts, broccoli, and tomatoes.
9. Sprinkle with the rest of the parsley and garlic.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 466
13. Protein: 37g
14. Carbohydrates: 65g
15. Fat: 5g
16. Cholesterol: 42mg
17. Sodium: 42mg
18. Fiber: 11g

olive oil spray, couscous, white wine, red snapper, olive oil, lemon, red onion, parsley, garlic, salt, broccoli, tomatoes

Taken from www.epicurious.com/recipes/food/views/mediterranean-red-snapper-378776 (may not work)