Bake-in-the-bag sea bass with preserved lemons and couscous

Method

by Allegra McEvedy, from Colour Cookbook (Kyle Cathie, £19.99)

1 Preheat the oven to 200°C (180°C fan oven), gas mark 6.

2 Mix all the ingredients, except the saffron, olive oil, fennel and fish, in a bowl and season.

3 Boil 180ml water in a small saucepan. Add the saffron and then take off the heat.

4 Lay six 60cm sheets of foil on a clear workspace.

5 Pour 2 tbsp of olive oil into the couscous and mix well. Add the saffron water and stir.

6 Divide the fennel between the sheets and top with the couscous.

7 Place a sea bass fillet on each pile. Drizzle over the remaining oil.

8 Bring the top edge of the foil over the fish to meet the bottom edge. Turn the parcel 90° and line up the side edges. Seal the edge closest to you by folding it over three times. Do the same with the opposite edge, leaving the main edge open. Repeat for all parcels.

9 Pour 3 tbsp water into each bag and fold the open edges to seal. Place on a baking tray and cook for 15-20 minutes.

10 Serve on warm plates.