Zesty Barramundi en Papilotte with Moroccan Couscous

To prepare the ingredients, finely chop the onion and the long chilli. Peel and crush the garlic clove and zest and juice the orange. Finely chop the parsley. In a pan over a medium-high heat, sauté the onion and half of the garlic in a little olive oil. After about 3 minutes add half of the Moroccan spice and combine well. Cook for a further minute. In the meantime boil the kettle. Once the kettle is boiled place the couscous and the onion mix in a bowl and an equal volume of hot water (“e.g. 150ml of water for 150g of couscous). Stir with a fork, and then cover and leave to sit for 5-10 minutes. Uncover the couscous and fluff with a fork. Season with salt and pepper, if needed.

Prepare the marinade by combining the olive oil, chilli, orange zest, juice, as well as the remaining garlic and Moroccan spice mix in a small bowl and mix together. Add the fish fillets and rub the Moroccan marinade into the flesh, leave aside to marinate briefly.

To prepare your ‘papillotes’ rip equal sized sheets of foil and baking paper for each serving of fish and place together. Distribute the fish and marinade equally onto the baking paper side and wrap to enclose, the foil should be on the outside and will help to generate heat and cook the fish whilst in the oven. Place the parcels into the oven for 20 minutes or until the fish is cooked through.