Barramundi with Moroccan spices

Barramundi with Moroccan spices

This vibrant Barramundi with Moroccan spices recipe infuses tender fish with a fragrant, zesty marinade, perfectly complemented by simple steamed couscous. Ideal for a flavorful yet healthy meal, it highlights bold North African flavors that are easy to prepare at home.

Seafood

Prep Time

10 min

Cook Time

20 min

Servings

2

Barramundi, a prized white fish known for its sweet, mild flavor and moist texture, becomes a star in this Moroccan-inspired dish. Infused with a blend of ground cumin, coriander, and a hint of chili powder, the marinade creates a tantalizing spice profile that honors North African culinary traditions. The addition of fresh garlic, lemon juice, and olive oil not only enhances the flavor but also tenderizes the fish, allowing the spices to deeply penetrate. Moroccan cuisine often celebrates vibrant spices and fresh herbs like coriander, balancing warmth and brightness in its dishes. This recipe reflects that harmony and can be paired beautifully with light, fluffy couscous or fragrant rice, making it a versatile option for weeknight dinners or entertaining guests. Roasting the fish with the skin on and on-the-bone ensures moisture retention and intensifies the flavor, a technique cherished by chefs. Beyond the main fillets, the 'pearls' or cheeks of the barramundi are particularly delightful—succulent and sweet, they add a unique texture and taste. For authentic experience, leave the fish whole when cooking. This dish pairs wonderfully with fresh salads, grilled vegetables, or a cool yogurt dip to balance the warm spices. It's a celebration of simple ingredients elevated with bold Moroccan accents.

Ingredients

  • 2 x 400g barramundi
  • 0.5 teaspoon Ground Cumin
  • 0.5 tsp Coriander
  • Pinch Paprika
  • Pinch Chili Powder
  • 2 Garlic Clove
  • Juice of 1 Lemon
  • 5 tablespoon Olive Oil
  • Bunch Coriander

Instructions

Begin by combining all dressing ingredients—ground cumin, coriander, paprika, chili powder, garlic cloves, lemon juice, olive oil, and a pinch of salt—in a food processor. Blitz until a smooth, aromatic dressing forms. This vibrant marinade is the heart of the dish, bursting with layers of warm and zesty flavors. Next, carefully slash the barramundi fillets three times on each side. This helps the marinade penetrate deeply, infusing the fish with spice. Coat the fish generously with half of the dressing, then set it aside to marinate for about 30 minutes at room temperature. This step not only imparts flavor but also helps tenderize the fish. Preheat your oven to a hot 220°C (fan 200°C/gas mark 7). Place the marinated barramundi on a roasting tray, skin-side down, then roast in the oven for approximately 20 minutes. You'll know the fish is done when the flesh is firm and the eyes turn an opaque white. While the fish cooks, prepare a simple side of steamed couscous or rice to complement the rich spices. Once cooked, serve the barramundi hot, drizzled with the remaining dressing for an extra burst of flavor. A few fresh coriander leaves sprinkled on top add brightness and a lovely herbal note. TIP: Cooking barramundi on the bone keeps it moist and enhances its natural flavor. If you prefer boneless fillets, they can be pan-fried or grilled with similar seasoning. Also, don't skip the cheeks of the fish—the 'pearls'—which are wonderfully tender and sweet, offering an exquisite taste experience. This dish pairs excellently with grilled vegetables or a light yogurt sauce to cool the palate.

Quick Info

Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
2

You May Also Like