This dish is an absolute winner – so much flavour! It’s quick, easy, healthy and on regular rotation in our household.
It’s spicy, sweet, sour, fresh and hot, with a little crunch. Perfect. Use the couscous to mop up the delicious sauce.
Moroccan citrus Barramundi with couscous
Time: 45 minutes
2 Barramundi fillets
3 tablespoons olive oil
1 red onion
3 teaspoons crushed garlic
2 teaspoons Moroccan spice (I use Masterfoods)
1/2 cup couscous
1/2 cup boiling water
2 long chillies, de-seeded, de-veined, chopped
3 oranges, zested and juiced
30 grams slivered almonds
A handful of parsley
- Preheat the oven to 180 degrees Celsius
- In a frypan, saute the onion for a couple minutes
- Add a teaspoon of Moroccan spice and a teaspoon of the garlic
- Cook for a further minute
- Boil the kettle; once boiled, pour half a cup of boiled water onto the couscous and cover
- Prepare the marinade by combining olive oil, chilli, orange zest and juice, another teaspoon of Moroccan spice, and two teaspoons of crushed chilli; stir well to combine
- Prepare a parcel for each piece of fish using equal sized sheets of foil and baking paper
- Pour marinade equally between the parcels
- Wrap the parcels (with the foil on the outside), pop in a baking tray and into the oven; cook for 20 minutes (or until cooked through)
- Meanwhile, fluff the couscous with a fork. Add the cooked onion and garlic mix to the couscous. Season with salt and pepper.
- When the fish is ready, remove from the oven. Sprinkle on the parsley and almonds.
- Serve in the papers on a plate with the couscous in a separate serving dish. Use the couscous to mop up all that beautiful, spicy, citrusy sauce. Yum.