Ingredients
- barramundi (2 x 400g)
- ground cumin (0.5 teaspoon)
- coriander (0.5 teaspoon)
- paprika (a pinch)
- chili powder (a pinch)
- garlic cloves (2)
- lemon juice (from 1 lemon)
- olive oil (5 tablespoons)
- fresh coriander (1 bunch)
Instructions
Steps
- Combine all the dressing ingredients, including salt, in a food processor and blend until smooth. Make three slashes on each side of the barramundi and coat it with half of the dressing. Allow it to marinate for about 30 minutes.
- Preheat your oven to 220°C (or 200°C fan/gas mark 7). Place the marinated fish on a roasting tray and bake for 20 minutes, or until the flesh is firm and the eyes turn white. Serve with the remaining dressing and your choice of steamed couscous or rice.
- Tip: Cooking barramundi on the bone keeps it moist and enhances its flavor. If preferred, you can fillet the fish and cook it by pan-frying or grilling. Barramundi pairs well with citrus, garlic, and fresh herbs. Don't forget to enjoy the fish cheeks, which are particularly sweet and tender!