Quick & Easy

Moroccan fish parcels

Any firm white fish like sea perch or barramundi will do for these Moroccan fish parcels by recipes+. Baking it in this way seals in all of the flavours, and saves on the washing up!
Frozen fish makeovers -  moroccan fish parcelsRecipes+



1.Preheat oven to 200°C/180°C fan-forced. Tear 4 x 40 x 30cm sheets of baking paper. Spray one side of each sheet with oil. Score thickest part of fish twice with a knife. Spray fish with oil. Rub seasoning evenly over fish. Combine carrot, zucchini, capsicum and coriander leaves in a bowl. Whisk sugar, oil, sauce and juice in a jug.
2.For each parcel, place a sheet of baking paper, oil-side up, on a work surface. Top with a piece of fish, then a quarter of the carrot mixture. Drizzle with a quarter of the sauce mixture. Top with a little of the onion. Bring together long sides of paper and fold over twice, to secure. Fold in short sides to form a parcel. Place on a baking tray.
3.Bake for 12 minutes or until fish is cooked. Stand for 5 minutes. Open parcels. Top with coriander sprigs and remaining onion. Serve with lemon wedges.

Once opened, store sesame oil in the fridge.


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