Chermoula snapper cooked in a bag

Step 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.

Step 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.

Step 3

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