Chermoula Fish Parcels with Spinach & Roast Capsicum Pearl Couscous - Moro Olive Oil

Ingredients

• Lunch , Dinner
• 2 tablespoons Moro Tradicional Olive Oil
• 250g pearl couscous*
• 2 cups boiling water
• 1 teaspoon salt
• 80g baby spinach leaves
• 1 roasted capsicum, chopped
• 1 cup Chermoula or pesto
• 6 salmon, blue eye or snapper fish fillets, skinned
• 1 bunch coriander leaves
• ½ bunch continental parsley leaves
• 4 spring onions, chopped
• 2 cloves garlic
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ¼ teaspoon chilli flakes
• Grated rind and juice of 1 lemon
• ½ cup Moro Frutal Extra Virgin Olive Oil
• sea salt and freshly ground black pepper, to taste
• 01 Heat Moro Tradicional Olive Oil in a heavy based saucepan and sauté couscous for 2 minutes, until lightly toasted.
• 02 Add boiling water and salt, cover and simmer 10-12 minutes until water is mostly absorbed and couscous is tender.
• 03 Stir in spinach and capsicum and stand covered for 5 minutes, until spinach has wilted. Allow to cool.
• 04 Cut 6 pieces of baking paper into 30cm squares.
• 05 To make each parcel, line a shallow bowl with a square of baking paper and fill with 1/6 of the couscous mixture.
• 06 Top with a fish fillet and 2 tablespoons chermoula. Bring corners of paper together and twist tightly to enclose the fish.
• 07 Remove the parcel from the bowl and place in a baking dish.
• 08 Repeat to make 6 parcels. Bake at 200°C for 15 minutes and serve each parcel on individual plates.
• 01 Blend herbs, spring onions, garlic and spices together to make a paste.
• 02 Mix in lemon rind, juice and Moro Frutal Extra Virgin Olive Oil and season to taste. Store refrigerated in a sterilised jar, covered with a layer of olive oil. Use within two weeks.
• 03 Store refrigerated in a sterilised jar, covered with a layer of olive oil.
• 04 Use within two weeks.