MOROCCAN-SPICED BARRAMUNDI WITH TOMATO AND SPINACH
Serves
4
Preparation
10
minutesCooking Time
18
minutesIngredients
4 4 Australian barramundi fillets, about 200g, skin on
1 Tbsp 1 extra virgin olive oil
1 1/2 tsp 1 1/2 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 and freshly ground black pepper
100 g 100 baby spinach leave
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 ½ 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. Place on tray, cover, keep warm.
- Add onion, garlic and chilli to pan. Cook, stirring occasionally, over medium heat for 2-3 minutes until softening.
- Add remaining 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 a minute or until just wilted. Spoon tomato mix into bowls, add olives, top with fish.
- Serve with lemon wedges, char-grilled bread and sprinkle with dukkah (if liked).
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