Baked Chermoula Fish 'En Papillote'
Baked Chermoula Fish 'En Papillote'
A tasty baked fish recipe by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 45 minutes
  • Yield 6 servings
  • 6 x 180gm-200 grams firm white fish fillets, skinless (e.g. blue eye, ling, kingfish)
  • Charmoula sauce:
  • 4 large garlic cloves, roughly chopped
  • ½ cup flat leaf parsley leaves, roughly chopped
  • ½ cup coriander leaves, roughly chopped + extra sprigs, to garnish
  • 1 tablespoon sweet paprika, lightly toasted
  • ¾ tablespoon ground cumin, lightly toasted
  • ¼ teaspoon cayenne pepper or 1 small dried red chilli, lightly toasted
  • Zest of 1 lemon
  • ⅓ cup lemon juice
  • ½ cup olive oil
  • Couscous or rice, to serve
  • Coriander sprigs and lemon wedges, to garnish
  1. Preheat oven to 190°.
  2. To make the Chermoula, place the garlic, parsley, coriander, paprika, cumin, cayenne pepper, lemon zest and lemon juice in a small food processor. Process until finely chopped. With the motor running, add the oil in a steady stream until smooth and combined.
  3. Place each fish fillet in the centre of a large square of baking paper and season. Spoon chermoula sauce evenly over fish. Fold the baking paper around the edges tightly in 1cm folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, to stop the steam escaping. Place the packets on a baking tray. Bake until the fish is cooked through, about 15 to 20 minutes, depending on the thickness of the fish.
  4. To serve, cut open the packets and serve in the paper on a plate or place the fish onto a plate to serve, spooning over chermoula sauce. Serve with couscous or rice, coriander sprigs and lemon wedges.

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