Zesty Cod en Papillote

Prep: Wash and dry all produce. Mince or grate the garlic. Core, then thinly slice the red pepper. Finely chop the chili, removing the seeds if you prefer less heat (if using.) Zest, then juice the orange. Roughly chop the parsley.

Prep the fish: In a medium bowl, mix the orange juice, half the orange zest, half the garlic and half the spice blend. Pat the fish fillets dry with paper towels, then add to the marinade. Use your hands to rub the marinade into the flesh.

Prepare your ‘papillotes’: Prepare two 12×12-in. sheets of parchment and foil (double for 4 people) on your counter. Place the parchment on top of the foil. Lay a fillet in the middle of each piece of parchment. Drizzle each with 2 tbsp marinade. Sprinkle with as much chili as you would like (be careful - it's spicy!) Pull the edges up over the fish and fold together multiple times to seal. Twist the ends (it should look like a giant candy!) Arrange packets on a baking sheet. Bake in the centre of the oven until the fish is cooked through, 15-17 min.

Make the couscous: Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onion, bell pepper, couscous and remaining garlic. Cook, stirring occasionally, until onion softens, 4-5 min. Add 3/4 cups water (double for 4 people) and remaining spice blend. Season with salt. Bring up to a boil, then remove from the heat and cover with a lid. Let stand for 5 min.