Baked Chermoula Fish 'En Papillote'
A tasty baked fish recipe by Justine Schofield from Everyday Gourmet
- 45 minutes
- 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
- Preheat oven to 190°.
- 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.
- 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.
- 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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