15 minute chermoula fish parcels that won’t even mucky your plates

21 Dec, 2022 | Recipes

Clodagh McKenna @clodagh_mckenna

Serves 4

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Sticky honey salmon recipe served with greens and chili

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.


  • 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


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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