Baked Chermoula Fish ‘en papillote’

Cook Time 45 Minutes

Servings 6

Ingredients

6 x 180gm-200gm firm white fish fillets, skinless (e.g. blue eye, ling, kingfish)

Chermoula sauce
4 large garlic cloves, roughly chopped
½ cup flat leaf parsley leaves, roughly chopped
½ cup coriander leaves, roughly chopped + extra sprigs, to garnish
1 tbsp sweet paprika, lightly toasted
¾ tbsp ground cumin, lightly toasted
¼ tsp cayenne pepper or 1 small dried red chilli, lightly toasted
Zest of 1 lemon
⅓ cup lemon juice
½ cup olive oil
Couscous or rice, to serve
Coriander sprigs and lemon wedges, to garnish

Method

Preheat oven to 190°.

To make the Chermoula, place the garlic, parsley, coriander, paprika, cumin, cayenne pepper, lemon zest and lemon juice in a small food processor. Process until finely chopped. With the motor running, add the oil in a steady stream until smooth and combined.

Place each fish fillet in the centre of a large square of baking paper and season. Spoon chermoula sauce evenly over fish. Fold the baking paper around the edges tightly in 1cm folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, to stop the steam escaping. Place the packets on a baking tray. Bake until the fish is cooked through, about 15 to 20 minutes, depending on the thickness of the fish.

To serve, cut open the packets and serve in the paper on a plate or place the fish onto a plate to serve, spooning over chermoula sauce. Serve with couscous or rice, coriander sprigs and lemon wedges.