Mediterranean Red Snapper

Directions

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