Sumac fish parcels

Serves: 4
Time to make: 35 mins
( Hands-on time: 10 mins )

Total cost: $ 18.80 / $ 4.70 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

4 x 30x30cm baking paper squares
400g pack Birds Eye Steamfresh Plus Pearl Couscous with Chick Peas
zest and juice of 1 orange
1/3 cup golden sultanasgolden raisinsX
2 spring onions, sliced
4 x 150g fish fillets
1 teaspoon sumac
4 cups broccolini or broccoli florets
250g punnet cherry tomatoes
1 tablespoon tahini
1 tablespoon olive oil
4 tablespoons toasted flaked almonds, to garnish

Nutrition Info

Kilojoules 2520kJ
Calories 603cal
Protein 40g
Total fat 30g
Saturated fat 5g
Carbohydrates 40g
Sugars 19g
Dietary fibre 9g
Sodium 460mg
Calcium 160mg
Iron 4mg

Instructions

Preheat oven to 180°C. Cook couscous in microwave according to packet directions. Allow to cool slightly.
In a bowl, combine couscous, orange zest and juice, sultanas and spring onions. On an oven tray, place baking paper squares. Divide couscous mixture among squares and place fish on top.
Sprinkle sumac over and add 1/4 cup water to each parcel. Fold over baking paper to enclose filling. Bake in oven for 20-25 minutes.
Five minutes before the fish is ready, spray a pan with oil and set over a medium-high heat. Panfry broccolini and tomatoes until tender. Toss through tahini and oil.
Serve fish parcels garnished with almonds and vegetables on the side.

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