Barramundi with Moroccan Spices Recipe – Australian Special
Barramundi with Moroccan Spices is a bold and aromatic dish that brings North African flair to tender, flaky white fish. The spice rub—featuring cumin, coriander, paprika, and cinnamon—adds a warm, earthy flavor that perfectly complements the mild, buttery texture of barramundi. Ideal for a quick weeknight dinner or a sophisticated yet simple meal.
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
Barramundi with Moroccan Spices Ingredients:
- 4 barramundi fillets (skin on or off)
- 2 tbsp olive oil (plus more for pan)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric (optional)
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Lemon wedges, for serving
- Fresh cilantro or parsley, chopped (for garnish)
Make the Spice Rub:
In a small bowl, mix cumin, coriander, paprika, cinnamon, turmeric (if using), cayenne, salt, and pepper.
Season the Fish:
Pat the barramundi fillets dry. Rub both sides with olive oil and generously coat with the spice mix.
Cook the Fish:
Heat a drizzle of oil in a non-stick skillet or grill pan over medium-high heat. Place the fillets skin-side down (if applicable) and cook for 4–5 minutes per side, or until golden and cooked through.
Serve:
Plate the fillets and squeeze fresh lemon juice over the top. Garnish with chopped herbs and serve with couscous, roasted vegetables, or a crisp salad.
Recipe Notes :
Spice Blend Tip: Make extra spice mix and store in a jar—it’s great on chicken, tofu, or roasted veggies.
Don’t Overcook: Barramundi is done when it flakes easily and turns opaque—overcooking can dry it out.
Serving Ideas: Pair with herbed couscous, harissa yogurt, or a Moroccan carrot salad for a full meal.
Fish Swap: Can substitute with cod, tilapia, or snapper if barramundi is unavailable.
Oven Option: Bake fillets at 200°C (400°F) for 12–15 minutes if you prefer a hands-off method.
