Moroccan fish en papilotte with almond couscous
July 24, 2013 § Leave a comment
Ingredients for two people
|1/2||red onion, finely chopped|
|2||garlic cloves, crushed|
|3 tsp||HF Moroccan spice|
|3 tbs||olive oil|
|1||long red chilli, seeded & chopped|
|1/2||orange, zested & juiced|
|20 g||flaked almonds|
|1/2 bunch||parsley, finely chopped|
For the couscous
Preheat the oven to 180C. Saute the onion and half the garlic in a little olive oil. After about 3 minutes add half of the HF Moroccan Spice and combine well. Cook for a further minute. In the meantime boil the kettle. Once the kettle is boiled add the couscous to your saucepan 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.
For the salmon
While you’re waiting for the couscous add the prepare the salmon marinade by combining the olive oil, garlic, chilli, the reamining HF Moroccan spice, orange zest, and the orange juice into a small bowl and mix together. Add the salmon fillets and rub the Moroccan marinade into the salmon, leave aside to marinate.
Prepare your ‘papilotes’ sheets of baking paper (use one sheet for each fillet of fish). Top the couscous with the marinated salmon and then follow the instructions below to wrap your salmon fillets. Place the parcels into the oven for 10 minutes.
Place the parcels on a plate, open slightly and top with the flaked almonds and freshly chopped parsley.
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