Served with a zesty salad, this Moroccan-spiced barramundi (recipe below) is a vibrant dish. Try it for lunch or dinner this week.
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Moroccan-Spiced Barramundi with Citrus Salad
Serves 4 Prep 15 mins (+ 5 mins marinating & 5 mins resting time) Cooking 10 mins
4 Coles Australian Ocean Barramundi Skin On Portions, skin removed
1 tbs Moroccan seasoning
⅓ cup (80ml) olive oil
1 tbs honey
1 tsp Coles Dijon Mustard
1 Ruby Red grapefruit, peeled, segmented reserving juice
2 limes, peeled, segmented reserving juice
2 oranges, peeled, thinly sliced
1 fennel, finely shaved, fronds reserved
½ cup coriander leaves
¼ cup mint leaves
½ cup pomegranate seeds
200g fetta, crumbled
1. Place the barramundi, Moroccan seasoning and 1 tbs oil in a bowl and gently turn to coat. Set aside for 5 mins to develop the flavours.
2. Meanwhile, place the honey, mustard, reserved grapefruit juice, reserved lime juice and remaining oil in a screw-top jar and shake to combine. Season.
3. Heat a non-stick frying pan over medium-high heat. Cook barramundi for 3 mins each side or until golden brown and just cooked through.
4. Combine the orange slices, grapefruit segments, lime segments, fennel, reserved fennel fronds, coriander, mint and pomegranate in a large bowl. Divide among serving plates with the barramundi. Top with fetta and drizzle with dressing.
Want more easy recipes? Check out our ‘What’s for dinner?’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuL634ZK34o7X-XJkU48DRmS, which includes:
Cheat’s Chickpea Korma Curry: https://www.youtube.com/watch?v=p_lr2yc9KNw&list=PL8rYS6B-sVuL634ZK34o7X-XJkU48DRmS&index=2&t=2s
Quick Beef Pho: https://www.youtube.com/watch?v=ROL9JfH93mQ&list=PL8rYS6B-sVuL634ZK34o7X-XJkU48DRmS&index=4
15-Minute Turkey San Choy Bow: https://www.youtube.com/watch?v=bccitQk6EXY&list=PL8rYS6B-sVuL634ZK34o7X-XJkU48DRmS&index=8
Easy Bacon & Leek Frittata: https://www.youtube.com/watch?v=q6WsvpZyoPU&list=PL8rYS6B-sVuL634ZK34o7X-XJkU48DRmS&index=2
