Sumac fish parcels
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry wholemeal couscous
1 cup(s), (190g)
Green shallot(s)
2 individual, thinly sliced
Fresh lemon rind
1 tsp, finely grated
Ground cumin
½ tsp
Ground sumac
1 tsp, plus extra to serve
Cherry tomatoes
150 g, halved
Fresh flat-leaf parsley
1 tbs, finely chopped
Fresh coriander
1 tbs, finely chopped, plus extra leaves to serve
Skinless white fish, raw
4 fillet(s), (4 x 150g), skinless
Lemon(s)
1 medium, thinly sliced
Instructions
1
Place couscous, shallot, rind, cumin and ½ teaspoon sumac in a large heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir through tomato, parsley and coriander. Season with salt and pepper.
2
Preheat a chargrill or barbecue over high heat (see tip). Cut four 40cm squares of foil and four 40cm squares of baking paper. Place 1 piece of baking paper on top of each piece of foil. Place couscous and fish in centre of baking paper squares. Top with a couple of lemon slices and sprinkle with sumac. Fold baking paper and foil to enclose fish.
3
Cook foil parcels for 8-10 minutes or until fish is cooked through and flakes with a fork. Serve garnished with extra sumac and coriander.
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