QUICK CHERMOULA FISH PARCELS

SERVES 4. PREP 15 MINS. COOK 15 MINS

INGREDIENTS

• 400g can chickpeas, drained, rinsed

• 100g roasted red capsicum, cut into strips

• ½ small red onion, finely chopped

• 4 x 150g firm skinless white fish fillets

• Lemon wedges, to serve

• Baby rocket, to serve

CHERMOULA

• ¾ cup chopped fresh coriander leaves

• ¾ cup chopped fresh flat-leaf parsley leaves

• 2 garlic cloves, crushed

• 1 long red chilli, finely chopped

• 1 ½ tsp ground cumin, toasted

• 2 tbsp lemon juice

• ¼ cup extra virgin olive oil

METHOD

1 Preheat a barbecue grill or hotplate (with hood) on low heat. Combine chickpeas, capsicum and onion in a bowl.

2 Make Chermoula. Combine all ingredients in a bowl. Season with salt and pepper.

3 Cut four 30cm pieces of foil. Top each with a 15cm piece of baking paper. Divide chickpea mixture among pieces of paper. Top with fish. Spoon 1/3 of chermoula over fish. Fold up edges of paper and foil to enclose fish, scrunching foil at top to seal. Place fish parcels in a foil baking tray. Place tray on barbecue grill. Cook, with hood closed, for 15 minutes or until fish is cooked through.

4 Place fish parcels on serving plates. Carefully open (steam will escape from parcels). Drizzle fish with remaining chermoula. Serve with lemon wedges and baby rocket. – Cathie Lonnie

INGREDIENTS

• ¼ baguette, thinly sliced

• ¼ cup (60ml) extra virgin olive oil, plus extra to brush

• 12 large scallops, roe removed, cut into 1cm pieces

• ¼ cup (60ml) tequila

• ¼ cup (60ml) lime juice

• ½ red onion, finely chopped

• 1 tomato, seeds removed, chopped

• 1 long red chilli, seeds removed, finely chopped

• 1 Lebanese cucumber, seeds removed, roughly chopped

• ½ bunch coriander leaves, chopped

METHOD

1 Preheat the oven to 170C. Brush the baguette slices with oil, then place on a baking tray and bake for 10-12 minutes until golden and crisp. Set aside to cool.

2 Meanwhile, place scallops in a bowl and cover with tequila and lime juice. Stand for 10 minutes – the acid in the lime juice will “cook” the scallops. Drain, reserving 2 tbsp liquid.

3 Place scallops, reserved liquid, onion, tomato, chilli, cucumber, coriander and remaining ¼ cup (60ml) olive oil in a bowl and gently toss to combine. Serve with toasts.

– Valli Little