Name: Moroccan fish parcels
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: cooking oil spray; 4 frozen firm white fish fillets, thawed; 1 tablespoon moroccan seasoning; 2 large carrots, cut into matchsticks; 2 large zucchini, cut into matchsticks; 1 red capsicum, cut into matchsticks; 1/2 cup coriander leaves, chopped, plus sprigs, to serve; 1 tablespoon brown sugar; 1 tablespoon sesame oil; 1 teaspoon fish sauce; 1/4 cup lemon juice; 3 green onions, thinly sliced diagonally; lemon wedges, to serve

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!

Serves 4

Prep

20M

Cook

12M

Total

32M

Ingredients

cooking oil spray

4 frozen firm white fish fillets, thawed

1 tablespoon moroccan seasoning

2 large carrots, cut into matchsticks

2 large zucchini, cut into matchsticks

1 red capsicum, cut into matchsticks

1/2 cup coriander leaves, chopped, plus sprigs, to serve

1 tablespoon brown sugar

1 tablespoon sesame oil

1 teaspoon fish sauce

1/4 cup lemon juice

3 green onions, thinly sliced diagonally

lemon wedges, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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