1 cup couscous
1 cup boiling water
½ teaspoon ground cumin
2 spring onions, thinly sliced
finely grated zest 1 lemon
4 x 150 gram pieces firm white fish fillets
2 medium zucchini
6 cherry tomatoes or 2 small vine tomatoes, thinly sliced
16 large black olives, halved and pitted
olive oil for drizzling
sea salt and ground pepper
lemon wedges for serving
4 x 40cm rectangles of baking paper or foil
Preheat the oven to 200°C.
Combine the couscous, water and cumin in a heatproof bowl and season with salt and pepper. Cover and leave for 5 minutes. Fluff up with a fork and stir in the spring onions and lemon zest. Place ¼ of the couscous in the centre of each sheet of baking paper.
Brush both sides of the fish with olive oil and season. Use a potato peeler to cut long thin strips off each zucchini. Wrap the strips around each piece of fish, tucking the ends underneath.
Place on top of the couscous and arrange the tomatoes in a line down the centre.
Dot the olives around the fish then drizzle everything with olive oil, a pinch of salt and a grind of pepper. Bring the edges of the paper together and fold over to seal.
I staple them together at this point.
Carefully transfer to a flat baking tray and bake for about 12-15 minutes. Cooking time will depend on the thickness of the fish.
To serve: Transfer the parcels to shallow dishes and let diners open their own parcels. Serve with lemon wedges.
Cook’s tip: You can make multiple servings of this recipe by allowing a ratio of ¼ cup of dry couscous with ¼ cup of boiling water per person. Other flavourings such as capers, anchovies, sun-dried tomatoes and fresh herbs can be added too.