|Prep time||20 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 190 ̊C, gas mark 5, and lightly grease a baking tray with oil. Put the parsley, coriander, dill, ginger, chilli, lemon juice, garlic and cumin in a blender and pulse several times until you’ve made a rough paste, stopping to scrape the sides down as needed. Pour in 6 tbsp of the oil and pulse once more to combine.
Using a mandolin, thinly slice the courgettes into long ribbons. Do not peel, you want to keep the skin colours intact.
Preheat the barbecue. Season each fish fillet with the salt and pepper and then brush lightly with the chermoula sauce you just made. Wrap each fillet with 3-4 courgette ribbons, alternating for colours, folding the edges into one side. Season with the salt and pepper and brush lightly with the chermoula sauce. Transfer to a plate, the tucked edges down. Grill on a barbecue or a hot griddle for 5 minutes on each side. Serve with couscous and lemon wedges and extra chermoula sauce on the side.
For the couscous, in a deep mixing bowl add the couscous and pour over the hot stock or water, 1 tbsp of olive oil, salt, pepper and lemon juice. Give it a quick stir with a fork, cover with a plate and let it sit for about 6 minutes.
Add the dates, toasted pine nuts and mixed herbs to the couscous and fluff it up using a fork.
Finally for the spinach, heat the remaining tablespoon of olive oil in a shallow frying pan over medium-heat. Add the spinach, toss and cook until just wilted.
Remove the spinach from the heat and toss in the sun-dried tomatoes. Season with salt and pepper to taste.