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Barramundi with Moroccan spices
Ingredients
- 2 x 400g barramundi
- 1/2 teaspoon Ground Cumin
- 1/2 tsp Coriander
- Pinch Paprika
- Pinch Chili Powder
- 2 Garlic Clove
- Juice of 1 Lemon
- 5 tablespoons Olive Oil
- Bunch Coriander
Instructions
- step 1
Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing
- Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.
step 2
Heat oven to 220C/fan 200C/gas 7
- Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white
- Serve the fish with the rest of the dressing and steamed couscous or rice.
step 3
KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages – it will stay more moist during cooking, and some would say that the flavour is enhanced, too
- If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole
- Fillets can be simply pan-fried or grilled