Preheat oven to 400 degrees F (200 degrees C).
Cut Onion (1) in half. Cut into quarter-inch slices. Slice the Fennel Bulb (1) into quarters and remove the core. Slice into quarter-inch thin slices and set aside.
Cut the Roma Tomato (1) lengthwise into four wedges. Scoop out the seeds and discard. Slice tomato into thin, long, half inch strips, and set aside.
Juice the Lemon (1) into a small bowl, and discard seeds. Remove the mint leaves from the stems and discard stems. Roughly chop the mint leaves and hold for step five.
Add a half cup of water and the Chicken Base (1 package) to another small bowl. Stir until dissolved and set aside.
Heat a large saute pan over medium heat. Add Olive Oil (2 tablespoon), onion, and fennel. Cook for 9 minutes, stirring frequently.
Add tomatoes and Herbes de Provence (1/2 teaspoon) to the pan and cook another 5 minutes.
Increase the heat to high, add the White Cooking Wine (1/2 cup), chicken broth, and half of the lemon juice. Let simmer for 1 minute and turn off the heat.
Pat dry the Red Snapper Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Nestle the fillets into the pan, surrounded by the veggies. Place one tablespoon of Butter (1 tablespoon) on top of each fillet.
Place the pan in the oven and cook for six to seven minutes. Remove from oven and keep warm until plating.
While the snapper is roasting, pour one and a half cups of water into a medium saucepan over medium-high heat. Bring to a boil. Stir in the Moroccan Couscous (8 ounce) and the remaining Butter (3 tablespoon) turn off the heat. Cover, and let rest for 5 minutes.
Fluff couscous with a fork. Add the Green Peas (1/2 cup), Fresh Mint (0.5 ounce), remaining lemon juice, and Salt (1/2 teaspoon). Gently stir until combined.
Divide the couscous between two plates. Lay a piece of snapper over the couscous, centered. Top the fish with the fennel, onion, and tomato mixture.