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Moroccan Spiced Australian Barramundi

Let's cook together an easy barramundi recipe

Moroccan spiced Barramundi with salad


  • Barramundi portions
  • Olive oil
  • Lemon, cut into wedges

Spice rub

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt


  • 300 grams green beans
  • 1 small can of baby beetroots, cut into quarters
  • 250 grams cherry tomatoes, cut in half
  • 1 small red onion, finely sliced
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons vinegar or lemon juice
  • 3 tablespoons olive oil


  1. Trim beans and par-boil for 1 minute, rinse under cold water to cool, and then drain.
  2. Combine beans, baby beetroot, tomatoes, onion, pine nuts, vinegar and oil in a bowl. Toss gently and set aside.
  3. Combine cumin, coriander, paprika, turmeric and salt in a bowl, and coat fish.
  4. Pan fry Barramundi fillets in olive oil on a medium high heat for 2-3 minutes each side, until just cooked.
  5. Serve the fish fillets with salad and a wedge of lemon

Barramundi is farmed sustainably in Queensland and is Australia's most popular and versatile fish. Order online  Barramundi fillets  and get delivered to you in Sydney.

This is a recipe from Master Fish Merchants' Association of Australia