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Sumac fish parcels

Sumac fish parcels

Total Time
30 min
15 min
15 min


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


1 medium, thinly sliced


  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.


You can also cook parcels in an oven preheated to 200°C for 10 minutes or until cooked.