Barramundi with Moroccan spices

Method4 steps · about 1 hr

1. 1

   Step 1: Blend the ½ tsp ground cumin, ½ tsp ground coriander, pinch each paprika (1 pinch) and chilli powder (1 pinch), 2 chopped garlic cloves, juice of one lemon, 5 tbsp olive oil, small bunch chopped fresh coriander (1 small bunch) and pinch salt into one dressing. Divide the complete prepared dressing in half. Put the serving half in a clean bowl before any dressing touches raw fish.

   Uses ½ tsp ground cumin · ½ tsp ground coriander · 1 pinch paprika · 1 pinch chilli powder · 2 chopped garlic cloves · Juice of one lemon · 5 tbsp olive oil · 1 small bunch chopped fresh coriander

2. 2

   Step 2: Make three slashes on each side of both gutted and scaled whole fish. Coat them with the marinating half of the prepared dressing and refrigerate for about 30 minutes. Keep the other clean half separately for serving.

   Marinate whole fish · 30 minUses 2 whole gutted scaled barramundi, about 350 g each · Half of complete dressing for raw-fish marinade

3. 3

   Step 3: Heat the oven to 220°C/200°C fan/gas 7. Put both prepared marinated whole fish on a roasting tray. Roast for about 20 minutes, then check the thickest flesh: it should reach 63°C/145°F, or be opaque and separate easily with a fork. Continue briefly if needed to reach that endpoint.

   Roast whole barramundi · 20 minUses Both prepared marinated whole fish

4. 4

   Step 4: Serve the two cooked whole fish with the clean remaining half of the prepared dressing. Add ready cooked rice if you like. Watch for bones when eating the whole fish.

   Uses Both fully cooked fish · Clean reserved serving half of original dressing · Optional ready cooked rice to serve; amount unspecified