Chermoula fish parcels

Total Time
0:40
Prep
0:25
Cook
0:15
Serves
4
Difficulty
Moderate
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
  • white fish
    600 g, (4x150g fillets)
  • lemon(s)
    1 medium, thinly sliced
  • red onion
    1 medium, thinly sliced
  • zucchini
    2 medium, thinly sliced
  • chickpeas, canned, rinsed, drained
    400 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.
Notes
SERVING SUGGESTION: Chargrilled asparagus.TIPS: You can use any firm white fish fillets, such as ling, blue-eye trevalla, snapper or flathead. You can also cook this recipe in an oven preheated to 220°C or 200°C fan-forced.

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