Image for illustration onlyBarramundi with Moroccan spices
An elegant and aromatic dish featuring premium sea fish, precisely roasted with a warm and spicy crust inspired by North African culinary traditions. The synergy between the succulent flesh and the fragrant notes of cumin, coriander, and lemon creates a sophisticated experience that adds profound depth to any festive or refined family gathering.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Tip 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.
- 2Heat oven to 220C/fan 200C/gas
- 3Place 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.
Nutrition
- Calories
- 169
- Protein
- 0.1g
- Carbs
- 1.1g
Recommended Equipment & Products
Chef tips
To prevent the Moroccan spices from burning and becoming bitter, mix them with olive oil first and rub the barramundi fillets well before roasting or baking. For a festive presentation, serve the fish on a bed of couscous or with fresh challah to soak up the sauce. For a kid-friendly version, swap the hot paprika for high-quality sweet paprika.
Culinary reasoning
An elegant and aromatic dish featuring premium sea fish, precisely roasted with a warm and spicy crust inspired by North African culinary traditions. The synergy between the succulent flesh and the fragrant notes of cumin, coriander, and lemon creates a sophisticated experience that adds profound depth to any festive or refined family gathering.