Photo of Sumac baked fish in a bag by WW

Sumac baked fish in a bag

Points® value
Total Time
25 min
15 min
10 min
Tangy, citrusy sumac is a classic Middle Eastern spice that is a natural match for cod in this simple recipe.


Couscous, dry

200 g

Spring Onions

2 medium, finely sliced


1 zest(s) of 1

Ground Cumin

½ teaspoon(s), level


1 teaspoon(s), level

Cherry Tomatoes

150 g, halved

Parsley, fresh

1 tablespoon(s), finely chopped

Coriander, fresh

1 tablespoon(s), finely chopped, plus extra leaves to serve

Cod, raw

4 fillet(s), medium


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the couscous in a heatproof bowl with the spring onions, lemon zest, cumin and ½ teaspoon of the sumac. Pour over 250ml boiling water, cover and set aside to stand for 5 minutes. When the liquid has absorbed, fluff the couscous up with a fork and stir in the tomatoes, parsley and coriander. Season to taste.
  2. Cut a 40cm square of baking paper. Put a quarter of the couscous on one half of the square and top with one of the cod fillets. Top the fish with a couple of lemon slices and sprinkle over a quarter of the remaining sumac, then season well. Seal the parcel by bringing together the edges of the paper above the fish and fold the edges from one end to the other, twisting the ends like a cracker. Repeat with the remaining couscous and cod fillets to make three more parcels, then put them onto a baking sheet.
  3. Bake for 8-10 minutes or until the fish is cooked through and flakes with a fork. Serve garnished with extra sumac and coriander.