Blue Eyed Cod Moroccan Style
This simple and exotic fish dish is quick to prepare and is
all the more tasty after being cooked on the barbecue-just right
for those long summer lunches and light evening meals.
Materials
Blue Eyed Cod Moroccan Style:
6 fillets blue eyed cod (or a thick fish)
1 preserved lemon, diced
3 tablespoons green olives, chopped
2 tablespoons parsley, chopped
2 tablespoons celery leaves, chopped
6 tablespoons white wine
Sea salt and pepper
1 Cut the fish fillets horizontally, almost through, leaving one
side still attached and set aside. (Tip - start at the thickest
part of the fish).
2 Mix together the preserved lemons (see below for recipe),
green olives, parsley and celery leaves. Divide the mixture into
six and place on the fish. Fold over the top.
3 Cut six sheets of foil to fit the fish. Spray the foil with
cooking oil and place a fish fillet onto each sheet. Sprinkle
each
with a tablespoon of white wine, sea salt and pepper.
4 Seal the parcels by folding the edges of the foil together.
Set aside until ready for the barbecue. Cook for 10 minutes.
Serve with couscous and green salad.
This recipe has been featured on the Australian Life style
program called Our House.
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