Photo of Middle Eastern-style fish parcels by WW

Middle Eastern-style fish parcels

Points® value
Total Time
30 min
15 min
15 min
Cooking in baking paper (en papillote) locks in the flavours brilliantly and stops the fish drying out. It’s also quick, simple and fun to do


Coriander, fresh

2 tablespoon(s)

Parsley, fresh

2 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Baharat (middle eastern spice) seasoning

1 tablespoon(s)


2 clove(s)

Chilli, green or red

1 individual

Cod, raw

4 fillet(s), medium


2 medium, 1 thinly sliced, plus lemon wedges to serve

Red onion

1 small, thinly sliced


2 medium, thinly sliced

Chickpeas, cooked

1 can(s), large, drained


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Blitz the coriander, parsley, lemon juice, baharat, garlic, chilli and 1 tbsp water in a food processor until almost smooth. Transfer to a shallow dish, add the cod fillets and turn to coat in the paste.
  2. Cut out 4 x 30cm squares of foil and 4 x 30cm squares of baking paper. Place a piece of baking paper on top of a piece of foil. Divide the lemon, onion and courgette slices among the squares, then top with the chickpeas and fish. Carefully fold up the baking paper, then foil, to enclose the filling in an airtight parcel.
  3. Transfer the parcels to a baking tray and bake in the preheated oven for 10-15 minutes or until the fish is just cooked. Unwrap the parcels carefully (the steam will be hot) and serve with extra lemon wedges for squeezing over.


Baharat is a spice blend popular in Middle Eastern, North African, Turkish and Greek cuisine