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Ingredients
Method
- 2 barramundi, gutted and scaled
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch of paprika
- Pinch of chilli powder
- 2 chopped garlic cloves
- Juice of 1 lemon
- 5 tbsp olive oil
- Small bunch of coriander, chopped
- Tip all of the dressing ingredients into a food processor, add a decent pinch of salt, and blitz until combined. Slash your fish three times on each side, rub with half the dressing, and leave to marinate for 30 mins in the fridge.
- Heat the oven to 220C, and stick the spiced fish on a roasting tray. Roast the barramundi for 20 mins - you want the flesh firm and fragrant, and the eyes to have turned white. Serve hot with steamed couscous.
20 mins
2 serving
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