Steamed Fish and Couscous Parcels
These delicious one-parcel meals are easy to make as a single serve, for the family, or multiply to feed a crowd.
Preheat the oven to 200°C. Combine the couscous, water and cumin in a heatproof bowl and season with salt and pepper. Cover and leave for 5 minutes. Fluff up with a fork and stir in the spring onions and lemon zest. Place ¼ of the couscous in the centre of each sheet of baking paper.
Brush both sides of the fish with olive oil and season. Use a potato peeler to cut long thin strips off each zucchini. Wrap the strips around each piece of fish, tucking the ends underneath.
Place on top of the couscous and arrange the tomatoes in a line down the centre.
Dot the olives around the fish then drizzle everything with olive oil, a pinch of salt and a grind of pepper. Bring the edges of the paper together and fold over to seal. I staple them
together at this point. Carefully transfer to a flat baking tray and bake for about 12–15 minutes. Cooking time will depend on the thickness
of the fish.
To serve: Transfer the parcels to shallow dishes and let diners open their own parcels. Serve with lemon wedges.