Moroccan Hoki with Couscous Tabbouleh


  • 2

    Sealord Fresh Hoki Fillets

  • Moroccan Marinade
  • 1/2 cup

    Fresh mint

  • 1/4 cup

    Fresh parsley

  • 1

    Garlic clove, peeled

  • 1/2

    Fresh lemon juice

  • 1 tbsp

    Ras el Hanout spice mix

  • 1/4

    Red chilli, whole

  • Couscous Tabbouleh
  • 1/2 cup


  • 1/2 cup

    Cherry tomatoes

  • 1/2 cup

    Red onion

  • 1 cup

    Fresh mint leaves, finely chopped

  • 1 cup

    Fresh parsley, stalks removed & finely chopped

  • 1tsp

    Ground cumin

  • 1

    Lemon, juice and zest

  • 2 tbsp

    Olive oil

  • To finish

    Lemon wedges and mint leaves

  • Salt & pepper


  1. Preheat the oven to 200 degrees celsius fan bake.
  2. To make the marinade, combine the 1/2 cup of fresh mint, 1/4 cup of fresh parsley, garlic, juice of 1/2 a lemon, Ras el Hanout, chilli and olive oil in a food processor. Blend until smooth.
  3. Place the hoki fillets in a bowl, pour over the marinade then cover and place in the fridge for 1 hour.
  4. To make the tabbouleh, cook the couscous according to packet instructions and leave to cool.
  5. Quarter the cherry tomatoes and place in a bowl. Finely dice the red onion and add to the bowl along with the finely chopped parsley and mint. Add the cooled couscous, lemon juice and zest, seasoning and a drizzle of olive oil. Stir well to combine and set aside.
  6. Remove the hoki from the marinade and prepare en papillote, place on a tray and bake in the oven for 8-10 minutes. Leave to sit for a further minute, then use scissors to cut the bag open.
  7. Spoon half of the tabbouleh onto the plate and top with the cooked hoki fillet. Serve with lemon wedges and mint if desired.