Barbequed Chermoula Fish in Banana Leaves

Trim the fish fillets and cut across the fillet into several thick fingers.

Mix fish with Chermoula, making sure that each piece is well covered with the paste. Cover and set aside to marinate for up to 4 hours.

Trim the banana leaves into strips that are wider than the fish pieces. Blanch for 30 seconds in boiling water. Place a piece of fish in the centre of the leaf and roll into a cigar shape.

To cook, place on a hot barbecue plate for 2 to 3 minutes each side.