Name: Moroccan baked fish in a bag
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 × 400 g/14 oz tin chopped tomatoes; small handful stoned black olives; 4 fish fillets, such as cod, pollock, haddock or salmon; 2 large handfuls baby spinach leaves; extra virgin olive oil, for drizzling; handful dried apricots, chopped; 2 tsp harissa paste; flaked sea salt and freshly ground black pepper; 1 carrot, grated; couscous or flatbreads, to serve; 1 × 400 g/14 oz tin chickpeas, drained; handful chopped coriander (cilantro); 2 roasted red (bell) peppers (from a jar), sliced or chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

If you like the idea of very little washing-up, you’re going to love this. It’s a complete meal cooked all together in the oven, in individual parcels. The best thing to do is to prepare ahead and keep it in the fridge to cook later on in the evening. From a flexibility point of view, you can swap and change a few of the ingredients according to personal tastes too. Do make sure you label whose is whose though, to avoid any unwanted surprises!