Whole barramundi marinated in a zesty cumin, paprika and coriander dressing, then roasted on the bone until tender — a fragrant Moroccan-spiced fish dish.
- 2 x 400g Barramundi
- 1/2 teaspoon Ground Cumin
- Pinch Paprika
- Pinch Chili Powder
- 2 Garlic Clove
- Juice of 1 Lemon
- 5 tablespoons Olive Oil
- Bunch Coriander
Preparation
- Blitz all the dressing ingredients in a food processor with a pinch of salt.
- Slash the fish three times on each side, coat with half the dressing, and set aside to marinate for about 30 minutes.
- Heat the oven to 220C/200C fan/gas 7. Place the fish on a roasting tray and cook for 20 minutes, until the flesh is firm and the eyes have turned white.
- Serve with the rest of the dressing and steamed couscous or rice.
- Cook's note: cooking barramundi on the bone keeps it moist and adds flavour, and the bones are easy to remove afterwards; fillets can also be pan-fried or grilled. Citrus, garlic and herbs all suit it well — and don't miss the sweet, moist cheeks of the fish.
