Whole barramundi marinated in a zesty cumin, paprika and coriander dressing, then roasted on the bone until tender — a fragrant Moroccan-spiced fish dish.
Barramundi roasted whole with a punchy Moroccan-spiced dressing of cumin, paprika, garlic and lemon — this is a fuss-free way to a deeply flavoured fish dinner. Cooking it on the bone keeps the flesh moist and succulent, ready in about 20 minutes.
Prep 35 min
Cook 20 min
Total 55 min
Easy
- 2 x 400g Barramundi
- 1/2 teaspoon Ground Cumin
- Pinch Paprika
- Pinch Chili Powder
- 2 Garlic Clove
- Juice of 1 Lemon
- 5 tablespoons Olive Oil
- Bunch Coriander
Preparation
- Blitz all the dressing ingredients in a food processor with a pinch of salt.
- Slash the fish three times on each side, coat with half the dressing, and set aside to marinate for about 30 minutes.
- Heat the oven to 220C/200C fan/gas 7. Place the fish on a roasting tray and cook for 20 minutes, until the flesh is firm and the eyes have turned white.
- Serve with the rest of the dressing and steamed couscous or rice.
- Cook's note: cooking barramundi on the bone keeps it moist and adds flavour, and the bones are easy to remove afterwards; fillets can also be pan-fried or grilled. Citrus, garlic and herbs all suit it well — and don't miss the sweet, moist cheeks of the fish.
Tips from the ZestyPlate Kitchen
- Slashing the fish lets the marinade and heat penetrate so it cooks evenly and soaks up flavour.
- Cooking on the bone keeps the flesh moist — and the bones lift away easily once cooked.
- The eyes turning white is a reliable sign the fish is cooked through.
- Save half the dressing to spoon over at the table for a fresh, vibrant finish.
Frequently Asked Questions
Yes — fillets can be pan-fried or grilled; just reduce the cooking time as they cook much faster.
Sea bass, bream or any firm white fish takes well to the same spices and method.
Steamed couscous or rice, plus a simple salad or roasted vegetables, soak up the spiced dressing.
