Last Week’s Favourite Recipe – Zesty Barramundi en Papillote with Moroccan Couscous

March 25, 2015
by hellofreshau Uncategorized @au

    This Zesty Barramundi en Papillote with Moroccan Couscous was a favourite in kitchens Australia wide last week! Check out this recipe and give it a taste to find out why.

    Zesty Barramundi en Papillote with Moroccan Couscous  ›› http://bit.ly/1At9qDV

    Zesty Barramundi en Papillote with Moroccan Couscous ›› http://bit.ly/1At9qDV

    Christmas has come early here at HelloFresh! Unwrapping this package of delicious barramundi and fragrant orange couscous topped with almonds will make your kitchen smell as good as you’ll feel after tucking in. We’re betting this will become your new favourite way to cook fish.

    Ingredients for two people

    1/2red onion, finely chopped
    1garlic clove, peeled & crushed
    1 tspHelloFresh Moroccan spice
    150 gcouscous
    3 tbsolive oil
    1long chilli, deseeded & finely chopped
    1orange, zested & juiced
    2barramundi fillets
    20 gslivered almonds
    1 tbsparsley, finely chopped

    HelloFresh recipe

    1. Preheat the oven to 180ºC/160ºC fan forced.

    2. 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.

    3. 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.

    4. 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.

    5. Place the parcels on a plate, open slightly and top with the almonds and the freshly chopped parsley. Serve with your Moroccan couscous on the side.

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

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    1 comment

    Ema Jones says:

    I would love to use this as filling in my corn tortilla for a
    yummy brunch 😛

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