Barramundi with Moroccan spices

Barramundi with Moroccan spices

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(5 ratings)

Prep: 10 mins Cook: 20 mins Plus 30 minutes marinating


Serves 2
Popular in Australia and the Far East, Barramundi has now come to Britain, so give it a go

Nutrition and extra info

Nutrition: per serving

  • kcal440
  • fat30g
  • saturates5g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein40g
  • salt0.31g
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  • 2 x 350g/12oz barramundi, gutted and scaled

For the dressing

  • ½ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp coriander
  • pinch paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • pinch chilli powder



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 garlic clove, roughly chopped
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch coriander . roughly chopped


  1. 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.

  2. 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.

  3. 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!

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Comments, questions and tips

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28th Dec, 2011
Beware cheap Chinese fish, labelled Barramundi. It tastes nothing like the real thing. I live in Australia and even here fresh is better than the farmed fish. Because it has such a unique delightful flavour, I prefer it just barbecued or baked without any spices. Barramundi are unique in that they are born male but become females around the age of 5years.
26th Jan, 2011
I too would love to know which supermarket sells it. I live in Scotland and it's only haddock and salmon that's plentiful here. Barramundi is a fantastic tasting fish, we had it in Australia in a local chippie. It was done on a skillet and served with chips. Best fish supper I've ever had!
26th Jan, 2011
Haven't cooked this yet but, from the recipe, I know it would be good. IF ONLY I could find barramundie. I had it in Australia and it was the best fish I have ever tasted. Not sure if farmed will be as good but will try it if I can find some. Anyone know which supermarket sells it?
21st Nov, 2010
a bit less lemon, and a bit more paprika powder, this is exactly the ingrediants used in Marocco, and the sauce is also put inside the fish.
2nd Jul, 2009
We tried tried this marinade with pork and on chicken kebabs served with tabbouleh and tzatsiki, both of which were fabulous! DEFINITELY a winner for any mediterranean meat dish.
4th Apr, 2008
I used the whole fish they were really delicious the blend of spices and the lemon really suited the fish well. When I make it again which i will probably will use a little bit less lemon.
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