Barramundi with Moroccan spices

Seafood · Australian classic.

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

Method

1. Continue cooking — Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing.
2. Marinate — Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.
3. Heat the pan — 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.
4. Serve — Serve the fish with the rest of the dressing and steamed couscous or rice.
5. Continue cooking — 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.
6. Continue cooking — 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.
7. Grill — Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods – citrus flavours are particularly good, as are garlic and wild mushrooms.
8. Season — Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too.
9. Continue cooking — One thing that you mustn’t miss are the cheeks or ‘pearls’ of the fish, these are simply lovely, moist and really sweet – well worth leaving the head on for!

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