Barramundi with Moroccan spices
Barramundi fillets marinated with Moroccan-inspired spices and citrus dressing, roasted until just cooked and served with the dressing alongside couscous or rice.
Pasos
- 1
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.
- 2
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.
- 3
Step 3: Know How: Cooking barramundi on the bone has advantages – it stays moist during cooking, and some would say that the flavor is enhanced. If you want to remove the bones they are easy to locate. Fillets can be pan-fried or grilled. The flavors pair well with citrus, garlic and wild mushrooms. Simply roasting the fish with fresh herbs, olive oil and seasoning is delicious, and you could barbecue it in summer. Don’t miss the cheeks or pearls of the fish; leaving the head on is worthwhile.
