Barramundi with Moroccan spices

1. Blitz all the dressing ingredients in a food processor with a pinch of salt.
2. Slash the fish three times on each side, rub over half the dressing, and leave to marinate for about 30 minutes.
3. Heat the oven to 220C/200C fan/gas 7. Sit the fish on a roasting tray and cook for 20 minutes, until the flesh is firm and the eyes have turned white.
4. Serve with the rest of the dressing and steamed couscous or rice.
5. Cook's note: cooking barramundi on the bone keeps it moist and adds flavour, and the bones come away easily afterwards; fillets can be pan-fried or grilled instead. Citrus, garlic and herbs all suit it, and don't miss the sweet, moist cheeks of the fish.

Tips from the ZestyPlate Kitchen

• Slash the fish before it goes in. The cuts let heat and marinade get inside so it cooks evenly and takes on more flavour.
• Leave it on the bone for moist flesh, and the bones lift away easily once it's cooked.
• When the eyes turn white, the fish is done all the way through.
• Hold back half the dressing to spoon over at the table for a fresh hit at the end.