This is a blend of European and North African styles, with the fish spiced with Moroccan flavours but baked en papillote (in paper parcels) in the French style. The fish is cooked on a bed of couscous, so your main meal and its accompaniment all cook together.
Prep time: 10 minutes/Cook time 30 minutes/Serves: 4
Ingredients:
200g couscous
1 tbsp harissa paste
1 tsp whole cumin seeds, crushed
1 red onion, peeled and finely chopped
100g (3 1/2 oz) raisins
200g (7 oz) courgette (zucchini), grated
1 carrot, peeled and grated
28g (1 oz) pack fresh flat leaf parsley, washed and chopped
500g (1 lb) skinless and boneless fish fillets (basa or similar white fish is good)
1 lemon, halved (1 half sliced, the other cut into wedges)
120ml (1/2 cup) natural yoghurt
2 garlic cloves, peeled and finely chopped
Method:
Combine the couscous in a bowl with the harissa paste, half the crushed cumin seeds, the red onion and raisins. Pour over 325ml (1 3/8 cups) boiling water, then cover with cling film and set aside for 10 minutes.
At the end of this time, fluff the couscous with a fork and season with freshly-ground black pepper.
Pre-heat the oven to 180°C, (160°C fan/350F/gas mark 4). Cut 4 x 50cm (20 in) square pieces of baking parchment.
Stir the courgette, carrot and half the parsley into the couscous and combine thoroughly. Divide the couscous among the parchment squares, spooning it in the centre, then arrange a fish fillet on top.
Top with some slices of lemon and a little of the remaining parsley. Fold up the paper squares to make sealed parcels. Arrange these on 2 baking trays then transfer to your pre-heated oven and cook for 15-20 minutes.
Meanwhile, in a small bowl, mix the yoghurt with the remaining crushed cumin seeds, the garlic and the remaining parsley.
Serve the fish parcels with the yogurt and lemon wedges on the side.
