Ingredients
SERVES 4
– 1 cup couscous
– 6 spring onions thinly sliced
– 2 lemons – 1 only zest grated and 1 thinly sliced into wedges
– 1 tsp. cumin ground
– a pinch of saffron pistils (optional)
– 2 tbsps. parsley roughly chopped
– 2 tbsps. coriander leaves roughly chopped
– 18-20 cherry tomatoes cut in half
– salt to taste
– black pepper to taste freshly ground
– 4 thick white fish fillets (cod, barramundi or snapper)
– EVO to taste
– raisins to taste
Directions
Preheat the oven to 200°C. Then, place the couscous in a heatproof bowl, preferably in terracotta, add a drizzle of EVO, spring onions, lemon zest, cumin and mix well. In a pan, heat 1 cup of salted water also adding saffron pistils (if using). As soon as the water is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, stir in raisins, parsley, coriander and cherry tomatoes, toss with a fork and set aside, seasoning with salt and pepper. Meanwhile, tear off 4 sheets of foil or baking paper, around 45 cm in length. Brush the centre with a little EVO and place ¼ of the couscous in the middle of each. Top with a fish fillet. Drizzle with a little EVO and add a slice of lemon on the top of the fillet. Season the fish generously with salt and black pepper. Bring the edges of the foil over to enclose the fish and seal well by folding the edges. Make sure to leave some air space in the parcels – they should be securely sealed but not wrapped tightly. Place the fish parcels on a large baking sheet and cook for ab. 15 minutes (the parcels should have puffed up a little). Serve on warm plates garnished with lemon wedges. Let the commensals open the packages themselves.
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