Barramundi with Moroccan spices
Hey there, foodies! Today, I'm sharing with you my favorite Barramundi recipe with a twist of Moroccan spices. Trust me, it's a flavor explosion in your mouth! Ingredients: - Barramundi - Ground Cumin - Coriander - Paprika - Chili Powder - Garlic Clove - Lemon - Olive Oil - Coriander Instructions: 1. Toss all the dressing ingredients in a food processor with a pinch of salt and give it a good blitz. Make three slashes on each side of the fish, coat it with half of the dressing, and let it marinate for about 30 mins. 2. **Anecdote:** Once, I mistook chili powder for paprika in this recipe. Let's just say, it was a fiery experience that taught me the importance of double-checking my spice jars! **Pro tip:** Before marinating the fish, pat it dry with a paper towel. This will help the spices stick better and give you a nice crispy skin when cooking. Now go ahead, whip up this dish, and impress your taste buds with this exotic culinary journey!
Ingredients
- barramundi2 x 400g
- Ground Cumin1/2 teaspoon
- Coriander1/2 tsp
- PaprikaPinch
- Chili PowderPinch
- Garlic Clove2
- LemonJuice of 1
- Olive Oil5 tablespoons
- CorianderBunch
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
- 5
step 3
- 6
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. 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. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. 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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