Middle Eastern-style fish parcels
Lemon Juice, Fresh
Baharat (Middle Eastern Spice) Seasoning
Chilli, Green or Red
4 fillet(s), medium
2 medium, 1 thinly sliced, plus lemon wedges to serve
1 small, thinly sliced
2 medium, thinly sliced
1 can(s), large, drained
- 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.
- 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.
- 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.