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The Art of Flavour Sunday e-magazine


Crispy Skin Barramundi with Chermoula on Puy Lentils with Ginger, Thyme and Raisins

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • For the Lentils

  • 1 ½ Cups Puy lentils

  • ¼ Cup olive oil

  • 3 x Small shallots, diced

  • 2 x Garlic cloves, diced

  • ½ x Cup raisins

  • 1 x Tablespoon fresh ginger, finely grated

  • 1 x Teaspoon dried Rosemary. To order go to Spices

  • 1 x Teaspoon dried Thyme. To order go to Spices

  • ½ Cup Chopped Italian sundried tomatoes (packed in oil)

  • 1 x Cup dry white wine

  • Pepper to your taste

  • Pinch of crushed red chilli pepper. To order go to Spices

  • ½ Cup chopped Italian parsley, plus more for garnish

  • Note: The pinch of crushed red chilli pepper provides a wonderful, soft background flavour when replacing salt

  • For the Barramundi

  • 4 x Barramundi skin on fillets - about 200g each

  • 5 x Teaspoons Natural Moroccan Chermoula Spice Seasonning - refer Spice Blends

  • Sea Salt for salt reduced recipe


For the lentils,

Rinse lentils under cold water then add lentils to a large pot of boiling water, then lower heat and cover. Cook for 20 minutes or until tender but still a little firm. Remove lentils from heat and drain any excess liquid.

Add olive oil to a saucepan and heat over medium. Add shallots and garlic and cook until soft and clear. Add raisins, ginger, spices, sundried tomatoes (including a little of the oil) and dry white wine then cook until liquid has reduced by half.

Then add the lentils to saucepan and toss with chopped Italian parsley. Cover to keep warm.

For the Barramundi

Thoughts on successfully crisping the Barramundi Skin

Amazingly simple and successful if the following rules are followed:

Always, always make sure your fish is dry. It will not crisp if moisture remains  Use a paper towel and some spare time to liberally pat dry, then refrigerate for at least 30 minutes.

Coat the base of a heavy based pan with extra virgin olive oil and bring up the temperature to just before smoking.

Then season the fish skin with Spice Road Spices Moroccan Chermoula Spice Seasoning.  A perfect, salt free natural spice seasoning for the fish - for full details go to SPICE SEASONINGS

Gently place the fish skin side down and to the second essential; 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. Remember to season the under side of the fish for the full flavour.

And for the last rule. Do NOT move the fish about when cooking each side !

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

Important: The Barramundi must be very dry. Pat dry then refrigerate for 35 minutes.

Comments: Salt Reduced. If your diet is Salt Reduced add a small amount of salt to the Chermoula Spices. Most of the flavour is with the Lentils and Chermoula, so minimal salt is needed.