Photo of Chermoula fish parcels by WW

Chermoula fish parcels

Points® value
Total Time
40 min
25 min
15 min
Chermoula – a fragrant, herby salsa – can be used as a marinade for most meat, chicken or fish, or added after cooking as a sauce.


Coriander, fresh

1 tablespoon(s)

Parsley, fresh

1 tablespoon(s)

Lemon Juice, Fresh

10 ml

Mixed Spice

1 tablespoon(s), level


2 clove(s)

Chilli, green or red

1 individual, red, deseeded

Cod, raw

4 fillet(s), large


1 medium, sliced into wedges

Red onion

1 small, sliced


2 medium, sliced

Chickpeas, cooked

1 can(s), large, drained


  1. Process the coriander, parsley, lemon juice, Moroccan spice mix, garlic and chilli with 2 tablespoons of water in a food processor until almost smooth. Transfer half of the chermoula to a shallow dish, add the fish and turn to coat.
  2. Preheat the oven to 220°C, fan 200°C, gas 7. Cut 4 x 30cm squares of kitchen foil and 4 x 30cm squares of baking paper. Put 1 piece of baking paper on top of each piece of foil. Divide the lemon slices, onion, courgettes, chickpeas and fish between the parcels, then fold up the baking paper and foil to enclose everything.
  3. Put the parcels on a baking tray and cook for 10-12 minutes or until the fish is just cooked. Unwrap carefully (the steam will be hot) and serve with the extra lemon wedges and remaining chermoula.