Cook time: 20 mins | Prep time: 15 mins | Serves: 4

Ingredients.

• 4 x 170g firm white fish fillets, can use Ling or Monkfish

• 1 bunch coriander, roots and leaves chopped. Reserve some leaves for garnish. Use parsley if preferred

• ½ tablespoon cumin seeds, toasted

• ½ tablespoon smoked paprika powder 

• 1 tablespoon capers, finely chopped 

• 40 ml olive oil 

• Salt and pepper to taste 

• 2 lemons, 1 juiced, 1 thinly sliced, seeds removed

• 1 zucchini, rinsed

Method.

1. Preheat the oven to180ºC fan. Cut 4 30cm x 30cm pieces of parchment paper and set aside.

2. In a mortar and pestle add coriander, toasted cumin seeds, smoked paprika, capers, olive oil, salt and pepper. Mix into a paste. 

3. Lay out the pieces of parchment paper, add one slice of lemon to each, then place one piece of fish on top of each. Evenly spoon over the coriander mixture to coat the top of each fish. 

4. Bring two opposite edges of the parchment paper to the centre and fold to secure. Twist both ends of each parcel and then place onto a  baking tray. 

5. Bake for 20 minutes. Meanwhile with a julienne peeler, peel the zucchini and add to a bowl with olive oil, lemon juice, salt and pepper. 

6. When the fish is cooked, place each fish parcel onto a plate. Tear open the top and evenly add the zucchini and remaining coriander leaves onto each fish to serve.

Enjoy! Amanda x