Moroccan Fish Baked In A Bag

Cook Time 40 minutes 

Servings 4

Ingredients

4 x 200g fillets of white fish of your choice (I like Murray cod, flathead, snapper) 

½ punnet of cherry tomatoes halved 

50g green olives 

1 French shallot, finely sliced 

Salt and pepper 

½ cup of couscous

1 can chickpeas, drained and rinsed 

50g dates 

Extra virgin olive oil

Marinade 

1 tbsp extra virgin olive oil 

1 tsp ground coriander

1 tsp ground cumin 

1 tsp ground turmeric 

½ tsp ground ginger

1 clove garlic, minced

Pinch of salt

Method

Preheat the oven to 200°C. Combine marinade ingredients and add fish. Coat and marinate for 20 minutes.

Place the couscous into a bowl with the chickpeas and dates and a pinch of salt. Pour over boiling water and then cover with cling film. Once swelled and completely absorbed the water, use a fork to separate the grains. 

Place 2 large pieces of baking paper on the bench. Arrange a large spoonful of couscous, tomatoes, shallots and olives. Top with a fish fillet and drizzle with a little olive oil.

Top with another piece of baking paper and twist and fold the two pieces together to form a pouch. Place on a baking tray and repeat with the other 3 pieces of fish.

Bake in the oven for 20 minutes. Tear open the baking paper and serve.