Serves 4
Blue-eye cod is also great for this recipe.
- 4 x Australian barramundi fillets, about 200g skin on
- 1 tbsp extra virgin olive oil
- 1 ½ tsp Moroccan seasoning (Ras El-Hanout)
- 1 medium red onion, chopped
- 2 garlic cloves, finely chopped
- 1 long red chilli, deseeded, finely chopped
- 400g can diced tomatoes
- 1/3 cup fish stock or water
- Sea salt flakes and freshly ground black pepper
- 100g baby spinach leaves
- 1 tbsp lemon juice
- ½ cup black olives
- Lemon wedges, char-grilled bread and dukkah (if liked), to serve
Brush fish with oil. Sprinkle with 1/2 teaspoon Moroccan seasoning. Heat oil in a large deep non-stick frying pan over medium-high heat. Place fish, skin-side down into pan, and cook for 3-4 minutes until skin is golden. Turn and cook for a further 4-6 minutes (depending on thickness) or until just cooked through. Transfer to a tray, cover and keep warm. Add onion, garlic and chilli to the pan. Cook, stirring occasionally, over medium heat for 2-3 minutes until softening. Add remaining 1 tsp Moroccan seasoning and cook, stirring, for 1 minute. Add tomatoes and stock or water to pan, cover and bring to the boil. Reduce heat and simmer for 3 minutes. Season. Toss in spinach, cover and cook for a minute or until just wilted. Spoon tomato mixture into serving bowls and top with fish. Serve with lemon wedges, char-grilled bread and sprinkle with dukkah (if liked).