Serves 4

4 x 150g Sea Mullet fillets, skin off, bones removed

Couscous & lemon wedges to serve

Chermoula

1 bunch coriander

1 bunch flat-leaf parsley

6 cloves garlic, peeled and roughly chopped

Sea salt to taste

2 tablespoons ground cumin

2 tablespoons sweet paprika

1/2 teaspoon cayenne pepper

100ml lemon juice

250ml extra virgin olive oil

To make the Chermoula, finely chop coriander, parsley leave and garlic together in a food processor.  Add remaining ingredient and mix well.

Place each Sea Mullet fillet on a sheet of baking paper or blanched banana leaf.  Spread the Chermoula over the fish.  FOld the paper to enclose the fish in a parcel and refrigerate for at least 20 minutes.

Place parcels on a baking tray and cook in a hot oven 200C for 8-10 minutes or until flesh flakes when tested with a fork.

Notes – Chermoula fillets can also be cooked (either directly or wrapped in parcels ) on a preheated lightly oiled barbeque, fry-pan or char-grill plate for 2 minutes on one side, turn over and cook a further 1-2 minutes until flesh flakes easily when tested with a fork.

For more fish recipes vsit www.sydneyfishmarket.com.au