SERVES 4
PREPARATION 20 MINS
COOKING 20 MINS
200g (6½oz) couscous
6 spring onions, thinly sliced
Grated zest 1 lemon
1tsp ground cumin
Pinch saffron threads
2tbsp roughly chopped fresh parsley
2tbsp roughly chopped fresh coriander
18-20 cherry tomatoes, halved
4 thick white fish fillets
Extra virgin olive oil, to drizzle
Lemon juice, to drizzle
1. Heat the oven to 200ºC (gas mark 6). Place the couscous, spring onions, lemon zest and cumin in a large heat-proof bowl. Bring 400ml (12½fl oz) of water with the saffron to the boil in a saucepan. Pour it over the couscous, cover with clingfilm and set aside for 7-10 minutes. Stir in the herbs and cherry tomatoes, and fluff up the couscous with a fork. Season well with salt and freshly ground black pepper.
2. Tear 4 sheets of tin foil or greaseproof paper about 45cm (18in) in length. Brush the centre of one with a little olive oil and place a quarter
of the couscous in the centre. Top with a fish fillet. Drizzle with a little extra virgin olive oil, squeeze over a little
lemon juice and lightly season. Fold over the
edges and secure with wooden pegs or paperclips, making sure the parcel is sealed but leaving some
air space they should be securely sealed but not wrapped tightly. Repeat
with the remaining fillets.
3. Place the parcels on a
large baking sheet and cook them in the oven for 15-20 minutes (the parcels should puff up a little during this time).
4. Serve on warm plates with lemon wedges. Let your guests open each package themselves.