Barramundi with Moroccan spices

Instructions

1- step 1 Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing.

2- Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.

3- step 2 Heat oven to 220C/fan 200C/gas 7.

4- 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.

5- Serve the fish with the rest of the dressing and steamed couscous or rice.

6- step 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.

7- 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.

8- Fillets can be simply pan-fried or grilled.

9- 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.

10- Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too.

11- 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!.