Barramundi met Marokkaans spices

Bereiding

1. 1

   step 1 Tip all the dressing ingredients into a food processor with een snufje zout and blitz to a dressing. Slash the fish three times on each side, bedek with half of the dressing, then zet opzij to marineer for ongeveer 30 mins.

2. 2

   verwarm de oven voor op 220C/fan 200C/gas 7. leg the fish on a roasting tray, then kook in the oven for 20 mins tot the flesh is firm and the eyes have turned white. serveer the fish with the rust of the dressing and steamed couscous or rijst.

3. 3

   KNOW HOW: HOW TO kook IT: Cooking 2 x 400g barramundi on the bone, as we have done here, has its advantages – it will stay more moist during cooking, and some would say that the flavour is enhanced, too. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods – citrus flavours are particularly good, as are knoflook and wild champignons. Simply roasting the fish with some verse herbs, olijfolie 5 eetlepels olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn’t miss are the cheeks or ‘pearls’ of the fish, these are simply lovely, moist and really sweet – goed worth leaving the head on for!