Chermoula fish parcels
- Total Time
Baking everything in these little parcels allows the flavours to infuse into the fish and veggies and stops the fish drying out.
fresh coriander⅓ cup(s)
fresh flat-leaf parsley¼ cup(s)
lemon juice2 tbs
Moroccan seasoning1 tbs
fresh red chilli1 whole
white fish600 g, (4x150g fillets)
lemon(s)1 medium, thinly sliced
red onion1 medium, thinly sliced
zucchini2 medium, thinly sliced
chickpeas, canned, rinsed, drained400 g, (1x400g can)
lemon(s)1 medium, cut into wedges to serve
- 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.
- 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.
- 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.