Barramundi with Moroccan spices
If you've got barramundi, coriander and coriander, you're most of the way to this Australian seafood: about 80 minutes of cooking across 10 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 10 steps.
You'll mainly reach for oven and grill / broiler. At medium difficulty across 10 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish
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How to make it
- Tip 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.
- Heat oven to 220C/fan 200C/gas 7.
- Place 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.
- KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages – it will stay more moist during cooking, and some would say that the flavour is enhanced, too.
- If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole.
- Fillets can be simply pan-fried or grilled.
- If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods – citrus flavours are particularly good, as are garlic and wild mushrooms.
- Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too.
- One thing that you mustn’t miss are the cheeks or ‘pearls’ of the fish, these are simply lovely, moist and really sweet – well worth leaving the head on for!
You'll use: Oven · Grill / broiler · Pan · Food processor · Steamer
Ingredient substitutions
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Barramundi with Moroccan spices
- Aussie Burgers Beef
- Blueberry & lemon friands Dessert
- Chocolate Coconut Squares Dessert
- Lamingtons Dessert
Tips & common questions
How long does Barramundi with Moroccan spices take to make?
About 80 minutes from start to finish — an estimate based on the 10 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Barramundi with Moroccan spices via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.