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Chermoula snapper cooked in a bag

Name: Chermoula snapper cooked in a bag
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 6 x 180g skinless snapper or sea bream fillets, pin-boned; Watercress, to serve; 1 red onion, chopped; 1 tbs each cumin and coriander seeds; Juice of 1 lemon; 1 bunch each coriander and flat-leaf parsley; 4 garlic cloves; 1 tbs each sweet paprika and ground turmeric; 1 1/2 tbs ras el hanout (Moroccan spice mix); 1 tbs ground chilli; 3/4 cup (185ml) olive oil

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Seed and feed, who says you need a backyard? These days, home grown produce can be found in pots, on walls and even on top of garages and houses. For the first instalment of his new column sharing family-friendly recipes, Shannon Bennett raids his own urban garden to beat the dinner rush.

6 x 180g skinless snapper or sea bream fillets, pin-boned
Watercress, to serve

Chermoula

1 red onion, chopped
1 tbs each cumin and coriander seeds
Juice of 1 lemon
1 bunch each coriander and flat-leaf parsley
4 garlic cloves
1 tbs each sweet paprika and ground turmeric
1 1/2 tbs ras el hanout (Moroccan spice mix)
1 tbs ground chilli
3/4 cup (185ml) olive oil

Method

1.

Preheat oven to 160°C. For the chermoula, place all ingredients and 1 tsp salt in a food processor and whiz to a rough paste.
2.

Place a fish fillet in the centre of a 40cm x 35cm sheet of baking paper, then spread over 2 tbs chermoula. Fold over the edges of paper and crimp the edges to enclose completely, making sure to leave space inside for steam to gather. Repeat with remaining fish and chermoula, and divide parcels among 2 baking trays.
3.

Bake for 13 minutes or until fish is just cooked. Open the bags at the table and serve with watercress.