Barramundi Fillets with Citrusy Moroccan Sumac and Fresh Parsley.

Why you will like this recipe

The lemony, citrusy sumac pairs with the parsley to give a lovely bright crust to the fish

The blended herbs and spices in your recipe spice pouch are:Moroccan Sumac, Cumin, Allspice, Coriander, Turmeric, Sweet Paprika, Ginger, minimal Chili Flakes

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

The 65g pouch will give approx. 6 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $7.60   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

30g Butter

1 x Teaspoon capers. Rinsed and chopped

2 x Teaspoons lemon juice

Salt and Pepper to your taste and diet

1 x Cup flatleaf parsley. Chopped

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

The herbs and spices in your recipe spice pouch are: Sumac, Cumin, Coriander, Allspice, Turmeric, Cinnamon, Sweet Paprika, Ginger, a light touch of Chili

Method

In a bowl add the chopped parsley, capers, lemon juice, salt and pepper and 3 x teaspoons from the Recipe Spice Pouch. Then add a little olive oil to the bowl, mix well so you will have a paste, without it being overly runny.

Next, pat the fish dry then season on both sides with the sumac, parsley spice paste, rubbing well into the fish and refrigerate for 30 minutes

Next place the parsley and sumac coated fish in a baking dish with the butter and a little olive oil and place in a medium hot oven - 180c and bake for around 20 minutes, depending on your oven.

Serving suggestion: Serve with Puy Lentils