Fish in the Family’s Moroccan-spiced Barramundi with Tomato and Spinach
Serves
4
Preparation
10
minutesCooking Time
15
minutesColourful, lightly spiced barramundi that’s simple to cook and made for sharing around the family table.
Ingredients
4 4 Australian barramundi fillets, about 200g, skin on
1 Tbsp 1 extra virgin olive oil
11/2 tsp 11/2 Moroccan seasoning (Ras El-Hanout)
1 medium 1 red onion, chopped
2 2 garlic cloves, finely chopped
1 1 long red chilli, deseeded, finely chopped
400 g 400 can diced tomatoes
1/3 cup 1/3 fish stock or water
Sea salt flakes and freshly ground black pepper
100 g 100 baby spinach leaves
1 Tbsp 1 lemon juice
1/2 cup 1/2 black olives
Lemon wedges, char-grilled bread and dukkah (if liked), to serve
Method
- Brush fish with oil. Sprinkle with 1/2 tsp Moroccan seasoning. Heat oil in a large deep non-stick frying pan over medium-high heat.
- Place fish, skin-side down into pan, and cook for 3-4 minutes until skin is golden. Turn and cook for a further 4-6 minutes (depending on thickness) or until just cooked through. Transfer to a tray, cover and keep warm.
- Add onion, garlic and chilli to the pan. Cook, stirring occasionally, over medium heat for 2-3 minutes until softening.
- Add remaining 1 tsp Moroccan seasoning and cook, stirring, for 1 minute. Add tomatoes and stock or water to pan, cover and bring to the boil. Reduce heat and simmer for 3 minutes. Season. Toss in spinach, cover and cook for 1 minute or until just wilted.
- Spoon tomato mixture into serving bowls and top with fish. Serve with lemon wedges, char-grilled bread and sprinkle with dukkah (if liked).
Notes
- *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.
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