Chermoula Fish Parcels

Chermoula Fish Parcels 

Serves 4 

0 SmartPoints per serving

Small handful fresh coriander leaves

Small handful fresh flat-leaf parsley leaves

Juice of ½ lemon

1 tbsp Moroccan spice mix

2 garlic cloves

1 small red chilli, deseeded

4 x 150g firm white fish fillets

1 small lemon, thinly sliced, plus extra wedges to serve

1 red onion, thinly sliced

2 courgettes, thinly sliced

400g tin chickpeas, rinsed and drained

Process the coriander, parsley, lemon juice, Moroccan spice mix, garlic and chilli with 2 tablespoons of water in a food processor until almost smooth. 

Transfer half of the chermoula paste to a shallow dish, add the fish and coat.

Preheat the oven to 220c/fan 200c/gas 7. Cut 4cm x 30cm squares of kitchen foil and 4cm x 30cm squares of baking paper. 

Put 1 piece of baking paper on top of each piece of foil. Divide the lemon slices, onion, courgettes, chickpeas and fish between the parcels, then fold up the baking paper and foil to enclose everything.

Put the parcels on a baking tray and cook for 10-12 minutes or until the fish is just cooked. Unwrap carefully (the steam will be hot) and serve with the extra lemon wedges and the reserved chermoula.