Barramundi with Moroccan spices
An Australian dinner made with seafood. Ready in about 1 hour 13 minutes. Difficulty: medium.
- 53 minPrep (about)
- 20 minCook (about)
- 1 hr 13 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1 barramundi
- ¼ tsp cilantro
- 1 garlic clove
- Juice of 1 lemon
- Bunch cilantro
Sauces & oils
- 2 ½ tbsp olive oil
Spices & seasonings (3): ground cumin, paprika, chili powder
- ¼ tsp ground cumin
- Pinch paprika
- Pinch chili powder
How to make it
Steps in our own plain words.
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Tip all the dressing ingredients in a food processor using a pinch of salt plus blitz to a dressing.
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Slash the fish three times on every side, coat with half of the dressing.
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Put it to one side to marinate for about 30 mins.
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Turn the oven on to 425°F (400°F for a fan oven).
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Place the fish on a roasting tray.
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Heat in the oven for 20 mins till your flesh is firm plus the eyes have turned white.
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Dish up your fish using the rest of your dressing and steamed couscous or rice.
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If you want to take out your bones they're easy to locate plus less likely to be lodged in your fillet if the fish is cooked whole.
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Fillets can be pan-fried or grilled.
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If you like trout, you will.
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One thing that you ’t miss are the cheeks or ‘pearls’ sweet, moist, these are lovely and of the fish – well worth leaving the head on for.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.