The fragrant blend of seasonings called chermoula is often used for meats and poultry also like fish. Wrapping fish in the baking paper is a great hack for anxious fish cooks, as it guarantees the fish cooks well and stays moist.
- 4 slices (cut the remaining lemon into wedges, to serve) lemon
- 4 large bay leaves, scrunched
- 4 whole sea bream or bass, scaled, gutted and cleaned, and slashed 3 times on each side CHERMOULA
- a small bunch coriander, roughly chopped
- a small bunch flat-leaf parsley, roughly chopped
- 50ml olive oil
- ½ lemon, juiced
- 2 tsp smoked paprika (sweet or hot)
- 1 tsp ground cumin
- 2 cloves garlic, peeled
- 1 small red chilli, stem removed
- Use a food processor to blend together all the chermoula ingredients to form a smooth sauce. Season and set aside.
- Heat the oven to 180C/fan 160C/gas 4 and put a baking tray in the oven to heat up. Cut four large sheets of baking paper and fold each in half – each should be big enough to fit a whole fish. Season the fish and put one in each parcel with a lemon slice and a bay leaf. Spoon over 1 tbsp of chermoula per fish. Fold up the sides of the parcels to seal. Space the parcels on the baking tray in a single layer and bake for 18-20 minutes or until cooked through.
- Put a parcel on each plate and let your guests unwrap their portion at the table. Serve with the remaining chermoula for everyone to help themselves.