Steamed Fish and Cous­cous Parcels

Dish - Everyday Dish - - Mains -

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.

Serves 4

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