QUICK CHERMOULA FISH PARCELS
Serves 4
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. 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.
4. 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.
