Sumac baked fish in a bag
2 medium, finely sliced
1 zest(s) of 1
½ teaspoons, level
1 teaspoons, level
150 g, halved
1 tablespoons, finely chopped
1 tablespoons, finely chopped, plus extra leaves to serve
4 fillet(s), medium
- 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.
- 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.
- Bake for 8-10 minutes or until the fish is cooked through and flakes with a fork. Serve garnished with extra sumac and coriander.