Chermoula fish parcels
0
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chermoula – a fragrant, herby salsa – can be used as a marinade for most meat, chicken or fish, or added after cooking as a sauce.
Ingredients
Coriander, fresh
1 tablespoon(s)
Parsley, fresh
1 tablespoon(s)
Lemon Juice, Fresh
10 ml
Mixed Spice
1 tablespoon(s), level
Garlic
2 clove(s)
Chilli, green or red
1 individual, red, deseeded
Cod, raw
4 fillet(s), large
Lemon
1 medium, sliced into wedges
Red onion
1 small, sliced
Courgette
2 medium, sliced
Chickpeas, cooked
1 can(s), large, drained
Instructions
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.
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