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Parchment Baked Fish and Vegetables with Chermoula
Parchment Baked Fish and Vegetables with Chermoula
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortlessly prepare a vibrant weeknight baked fish and vegetable dish with zesty North African Chermoula sauce, bursting with fresh parsley, cilantro, garlic, and preserved lemons. A taste of summer in every bite.
Ingredients:
  • 3 tablespoons chermoula
  • 1/2 cup bell pepper, thinly sliced
  • 3/4 cup asparagus, cut into 2-inch pieces
  • 3/4 cup zucchini, sliced in 1/4-inch-thick semi circles or coins
  • 1/4 cup onion, cut into 1/8-inch-thick slices
  • 2 (4-ounce) barramundi fish fillets
Instructions:
  • Preheat the oven to 425°F and prepare the quick and flavorful chermoula recipe while it heats up.
  • Prepare the parchment packets: Cut a 16-inch piece of parchment paper and place it on a cookie sheet. Fold it in half lengthwise, pressing to create a crease before unfolding.
  • Arrange the bell peppers, asparagus, zucchini, and onion neatly on one half of the parchment paper. Ensure there is space around the edges for folding. Layer the fish on top of the vegetables and evenly spread 3 tablespoons of chermoula sauce over the top.
  • Enclose the fish and vegetables in parchment by folding and pressing the top and bottom pieces together to seal the food inside. Tuck the final fold underneath to keep the steam in while baking. You can use staples or aluminum foil if needed for easier sealing. The end result will have a slightly rolled appearance.
  • Bake the fish: Place the parchment-wrapped fish on a baking sheet in the oven and bake until firm to the touch, about 15 minutes. Press lightly on the parchment-covered fish; it should spring back when touched. Remove from oven.
  • Allow the fish to rest and cool for 5 minutes to let it continue cooking.
  • Serve: Cut through the parchment paper with scissors and delicately place the fish and veggies on a serving plate. Allow it to cool briefly to prevent any steam burns before enjoying.

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