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Quick chermoula fish parcels recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Herb-filled fillets baked with chickpeas, ready in 30 minutes.
Ingredients:
  • 400g can chickpeas, drained, rinsed
  • 100g roasted red capsicum, cut into strips
  • 1/2 small red onion, finely chopped
  • 4 x 150g firm skinless white fish fillets
  • Baby rocket, to serve
  • 187.50 ml chopped fresh coriander leaves
  • 187.50 ml chopped fresh flat-leaf parsley leaves
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 3.75 gm ground cumin, toasted
  • 42.00 gm lemon juice
  • 56.88 gm extra virgin olive oil
Instructions:
  • Fire up the barbecue grill or hotplate with the hood down on low heat. Mix chickpeas, capsicum, and onion in a bowl.
  • Prepare the Chermoula by mixing together all ingredients in a bowl, then season with salt and pepper to taste.
  • Prepare four 30cm pieces of foil and place a 15cm piece of baking paper on top of each. Divide chickpea mixture among the pieces of paper and top with fish. Spoon 1⁄3 of chermoula over the fish. Fold up the edges of paper and foil to enclose the fish, scrunching the foil at the top to seal. Arrange the fish parcels in a foil baking tray. Cook on the barbecue grill with the hood closed for 15 minutes or until the fish is cooked through.
  • Place the fish parcels on serving plates and carefully open them (steam will escape). Drizzle the fish with the remaining chermoula and serve with lemon wedges and baby rocket.

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