Moroccan · Dinner · Easy
Barramundi with Moroccan Spices
- Total
- 1 hr 10 min
- Prep
- 45 min
- Serves
- 2
- Calories
- 430
Whole roasted fish stays juicy beneath a lemon-cilantro coating, with cumin, coriander and paprika seasoning the skin and tender flesh.
Keeping the fish on the bone helps Barramundi with Moroccan Spices stay moist in a hot oven. Slashes in the skin let the lemon and garlic dressing reach the flesh, while a separate portion of dressing stays fresh for serving.
Choose two small fish of similar size, cleaned and scaled by the fishmonger. Check the thickest flesh near the backbone for doneness rather than judging by the skin alone.
Method
Blend or finely chop the cilantro and garlic, then mix with lemon juice, olive oil, cumin, ground coriander, paprika, chili powder and salt. Set half this dressing aside in a clean bowl.
Make three shallow diagonal cuts on each side of the barramundi. Rub the remaining dressing into the cuts and cavities. Refrigerate for .
Heat the oven to 425°F (220°C). Lay the fish on a parchment-lined roasting pan and roast for until the thickest flesh reaches 145°F and lifts easily from the backbone.
Lift the flesh from the bones to serve, checking for small bones, and spoon the reserved dressing over each portion.
Forkue tips
- Whole sea bass or trout of the same weight can stand in for barramundi; use the flesh temperature to judge doneness.
Storing and reheating
Refrigerate leftover boned fish for up to 2 days, with dressing separate. Warm covered at 300°F (150°C) or flake cold into a salad.
Kitchen gear
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Barramundi with Moroccan Spices: FAQ
Can I use fillets instead?
Yes. Use two thick fillets and start checking much earlier, since they cook faster than whole fish. Keep the same doneness target.
Why reserve some dressing first?
The fresh portion gives the cooked fish a brighter finish. Keeping it separate also means it never touches the raw fish.
How do I store and reheat Barramundi with Moroccan Spices?
Refrigerate leftover boned fish for up to 2 days, with dressing separate. Warm covered at 300°F (150°C) or flake cold into a salad.
How long does Barramundi with Moroccan Spices take?
About 1 hr 10 min in total: 45 min prep and 25 min cooking.
What do I need to make Barramundi with Moroccan Spices?
The key ingredients are barramundi fish, ground cumin, ground coriander, paprika, chili powder and garlic, plus pantry basics.
Any tips for Barramundi with Moroccan Spices?
Whole sea bass or trout of the same weight can stand in for barramundi; use the flesh temperature to judge doneness.
