Serves 4
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Chermoula is a gorgeous marinade that originated in North Africa and is often used to flavour seafood. It can be used on any fish, meat or vegetables really – you’ll love the zingy taste!
This recipe for quick chermoula fish parcels can be whipped up quickly in the kitchen, bunged into the oven, and then eaten from the parchment paper – so you may get away with not even needing to do any washing up. Winner.
Ingredients
- 400g can chickpeas, drained, rinsed
- 100g roasted red peppers, cut into strips
- 1 small red onion, finely chopped
- 4 x 150g firm skinless white fish fillets
- Sea salt and freshly ground black pepper
For the Chermoula
- 4 tablespoons fresh coriander, chopped
- 4 tablespoons fresh flat-leaf parsley, chopped
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 2 tablespoons lemon juice
- 70ml extra virgin olive oil
To Serve
- Lemon wedges, to serve
- Baby rocket, to serve
Method
1. Pre-heat the oven to 180oC. Cut four 30cm pieces of tin foil and top each with a 15cm piece of baking/parchment paper.
2. Start by making the Chermoula. Place all the ingredients in a bowl, season with sea salt and freshly ground black pepper – mix together well.
3. Place the chickpeas, roasted red peppers, and red onion in a small bowl and mix together.
4. Divide chickpea mixture among pieces of paper and top each with a filet of fish. Spoon 1⁄3 of the chermoula over the fish. Fold up edges of paper and foil to enclose fish, scrunching foil at top to seal. Place fish parcels on to a baking tray and cook in the pre-heated oven for 15 minutes.
5. Place fish parcels on warmed plates. Open up the parcels and spoon the remaining chermoula on top along with some fresh rocket leaves and a wedge of lemon.
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