Instructions: Heat oven to 400 degrees. Place 2 baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.

Cut four 24-inch pieces of parchment. Fold each piece in half crosswise, cut into a half-heart shape, and open. Divide the fennel evenly among the parchment, forming a bed on one side of the paper. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place snapper fillet on fennel; season with salt, then top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.

Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately with couscous.

COUSCOUS: In a medium saucepan over medium heat, cook the shallots with the olive oil until soft and translucent, about 1 minute. Add 2 cups of water and the salt, and bring to a boil.

Stir in couscous, and cover the pot. Immediately remove from the heat, and let sit for 5 minutes.

Remove lid, add zest and dill, and fluff with a fork. Serve immediately.

Serves 4.

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