Crispy Skin Barramundi with Moroccan Chermoula and Puy Lentils

Why you will like this recipe

The flavour of the blended spices in your recipe spice pouch beautifully complement the fish to make this an amazingly simple and unforgetable seafood recipe.

The blended herbs and spices in your recipe spice pouch are:Cumin, Allspice, Coriander, Parsley, Turmeric, Sweet Paprika, Ginger, Sumac, Sea Salt, Black Pepper, minimal Chilli Flakes. If you prefer salt free, please advise when ordering.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 60g Pouch - $6.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need Serves four

600g - 700g Barramundi or similar firm fish fillets

Olive oil

3 x Teaspoons of the recipe spices from your spice pouch.

The herbs and spices in your recipe spice pouch are: Cumin, Coriander, Parsley, Allspice, Turmeric, Cinnamon, Sweet Paprika, Ginger, Sumac, Sea Salt, Black Pepper. Minimal Chilli

Method

Always make sure your fish is dry. It will not crisp if moisture remains 

Then season the fish on both sides with the spices from your recipe pouch, rubbing well into the fish and refrigerate for 30 minutes

Next add olive oil to heavy based pan and bring the temperature to just before the smoking point.

Return the fish to room temperature and place the fish skin side down. Make sure all of the fish skin is in contact with the pan - you may have to gently press down with a spatula.

Continue to cook until you can see the browning of the edges of the skin side then gently flip over and cook for around two minutes.

And - do NOT move the fish about when cooking each side !

You will now have the perfect crispy skinned fish to build your dish. 

Serving suggestion: Serve with Lemon and Puy Lentils