Chermoula fish parcels
0
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Baking everything in these little parcels allows the flavours to infuse into the fish and veggies and stops the fish drying out.
Ingredients
Fresh coriander
⅓ cup(s)
Fresh flat-leaf parsley
¼ cup(s)
Lemon juice
2 tbs
Moroccan seasoning
1 tbs
Garlic
2 clove(s)
Fresh red chilli
1 whole
Skinless white fish, raw
600 g, (4x150g fillets)
Lemon(s)
1 medium, thinly sliced
Red onion
1 medium, thinly sliced
Zucchini
2 medium, thinly sliced
Canned chickpeas, rinsed and drained
1 g, (1x400g can)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Process coriander, parsley, juice, spice mix, 1 tablespoon water, garlic and chilli in a food processer until almost smooth. Transfer chermoula to a shallow dish. Add fish and turn to coat.
2
Cut four 30cm squares of foil and four 30cm squares of baking paper. Place 1 piece baking paper on top of each piece of foil. Place lemon, onion, zucchini, chickpeas and fish in centre of baking paper squares. Fold baking paper, then foil, to enclose filling.
3
Preheat a hooded barbecue over high heat. Cook parcels, with hood down, for 10–12 minutes or until fish is just cooked. Unwrap carefully (steam will be hot) and serve with extra lemon wedges.
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