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Photo of Chermoula fish parcels by WW

Chermoula fish parcels

0
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
Baking everything in these little parcels allows the flavours to infuse into the fish and veggies and stops the fish drying out.

Ingredients

Fresh coriander

⅓ cup(s)

Fresh flat-leaf parsley

¼ cup(s)

Lemon juice

2 tbs

Moroccan seasoning

1 tbs

Garlic

2 clove(s)

Fresh red chilli

1 whole

Skinless white fish, raw

600 g, (4x150g fillets)

Lemon(s)

1 medium, thinly sliced

Red onion

1 medium, thinly sliced

Zucchini

2 medium, thinly sliced

Canned chickpeas, rinsed and drained

1 g, (1x400g can)

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Process coriander, parsley, juice, spice mix, 1 tablespoon water, garlic and chilli in a food processer until almost smooth. Transfer chermoula to a shallow dish. Add fish and turn to coat.
  2. Cut four 30cm squares of foil and four 30cm squares of baking paper. Place 1 piece baking paper on top of each piece of foil. Place lemon, onion, zucchini, chickpeas and fish in centre of baking paper squares. Fold baking paper, then foil, to enclose filling.
  3. Preheat a hooded barbecue over high heat. Cook parcels, with hood down, for 10–12 minutes or until fish is just cooked. Unwrap carefully (steam will be hot) and serve with extra lemon wedges.

Notes

SERVING SUGGESTION: Chargrilled asparagus.TIPS: You can use any firm white fish fillets, such as ling, blue-eye trevalla, snapper or flathead. You can also cook this recipe in an oven preheated to 220°C or 200°C fan-forced.

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