- 200g (6½oz) couscous
- 6 spring onions, thinly sliced
- Grated zest of 1 lemon
- 1 tsp ground cumin pinch of saffron threads (optional, but good)
- 2 tbsp roughly chopped parsley
- 2 tbsp roughly chopped coriander leaves
- 18-20 cherry tomatoes, halved
- Salt and freshly ground black pepper
- 4 thick white fish fillets (cod, barramundi or snapper)
- Extra virgin olive oil for brushing and drizzling
- 1 lemon, thinly sliced into wedges, to garnish
- Preheat the oven to 200°C (gas mark 6). Place the couscous, spring onion, lemon zest and cumin in a large heatproof bowl. Add the saffron threads to 400 ml (13fl oz) water and bring to the boil. Pour the water over the couscous, cover tightly with a heat-proof plastic wrap and set aside for five minutes.
- Stir in the parsley, coriander and cherry tomatoes, and toss to fluff up the couscous. Season well with salt and pepper.
- Tear off four sheets of foil or baking paper, around 45cm (18in) in length. Brush the centre with a little olive oil and place one quarter of the couscous in the centre of each. Top with a fish fillet. Drizzle with a little extra virgin olive oil and add a slice of lemon on the fillet. Season the fish well with salt and freshly ground black pepper.
- Bring the edges of the foil or paper over to enclose the fish, and seal well by folding the edges. Make sure you leave some air space in the parcels - they should be securely sealed but not wrapped tightly.
- Place the fish parcels on a large baking sheet and cook for about 15 minutes (the parcels should have puffed up a little). Serve on warm plates with lemon wedges. Let your guests open the packages themselves.
The couscous will absorb liquid from the fish as it cooks, so it only needs to be soaked for about five minutes initially. You can prepare the parcel a few hours before cooking and keep chilled until ready to cook.