MOROCCAN SPICED SEABASS PAPILLOTE

• Preheat your oven to 210C.
• Remove the papillote from the packaging & pour the Morrocan dressing into the space left in the papillote, fold the paper several times to seal.
• Place onto a lightly oiled baking sheet.
• Lightly oil the top of the paper to prevent it from burning.
• Place the papillote on the top shelf of the oven leaving plenty of space for the paper to expand.
• Cook for 10 minutes the paper will rise up fully & become dark.
• Remove the couscous from the packaging into a suitable dish & microwave on full power for 2 to 3 minutes mixing halfway through.
• Remove the salad from the fridge before cooking starts just to take the chill off.
• Serve the papillote on a large plate.
• Be careful when opening the top there will be a build up of steam.
• Enjoy to share with the couscous & salad on the side.
  
  

Ensure food is piping hot throughout.