Get the recipe for a summer dish that can be cooked outside on a barbeque or, if the Great British Weather doesn’t allow, in the comfort of your own kitchen.
And if you’re scared of cooking fish on a barbeque - don’t be! James Tanner’s sharing his top tips for al fresco seafood perfection.
Mediterranean fish parcel
2 x 150g boned and skinned hake fillets,
120 g x sliced chorizo sausage,
Zest and juice of 1 lemon,
150g x mixed colour baby tomatoes plum tomatoes cut into halves
50ml x sherry vinegar,
2 x trimmed spring onions
2 x tbsp shredded basil leaves,
30g halved pitted black olives
Grease proof paper
1. Simply mix all ingredients apart from the fish fillets together in a bowl and season
2. Take a large square of tin foil and lay over a square or greaseproof paper, lift up the edges to create a well in the middle and pour in all of the bowl ingredients and juices
3. Top off with fish fillets and crimp up the foil to create a seal oil bottom of bag
4. Cook on a hot barbecue or on a non stick pan on the hob for around 6 minutes, remove and serve with couscous salad
250g easy-cook couscous
Zest and juice of 1 orange
475ml boiling water
1/2 diced red onion
80g broad beans
1/2 diced red pepper
3 tablespoons extra virgin olive oil
Crushed sea salt and freshly ground black pepper
3 x tbsp chopped coriander
1. Place the couscous in a large bowl. Add the orange zest then pour over the boiling water. Stir, cover with a cling film and leave to stand for 5 minutes until the liquid is absorbed.
2. Using a fork, fluff the couscous grains to separate them. Stir in the onion, red pepper, broad beans, coriander and olive oil
3. Season well with crushed sea salt, orange juice, and freshly ground black pepper mix gently and arrange salad on a large sharing plate.