Moroccan Style Barramundi Recipes
MOROCCAN STYLE BARRAMUNDI
Oven backed moroccan style barramundi, served on a bed of black quinoa, combined with an olive & tomato medley.
Provided by Galley Girl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven hot hot hot aka 200°C.
- Blend the nutmeg, cloves, sweet paprika & garlic salt together in a small bowl, then give your fish a swedish massage with the spices using your hands.
- Thinly slice the lemon and place in the bottom of a greased rectangular pan, then place the fish, skin side down on top of the lemon in the pan. Glaze with a bit of olive oil.
- Put the fish in the oven and let it bake uncovered for 15 to 20 minutes or until fish flakes easily with fork or until you feel it's right.
- Rinse the quinoa well under cold water and drain. Put in a saucepan and add cold water. (Use 2 cups of water for every cup of quinoa.) Toss in a dash of salt. Cover and bring to boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. When done turn off the heat, put the lid on and let it chill out for about 5 minutes. It's been through alot!
- Meanwhile, have a glass of wine, put on some tunes & blend sliced rainbow olives, quartered cherry tomatoes, roughly chopped fresh parsley, pepper & virgin olive oil.
- You are now ready to make some art on a plate. Place a bed of quinoa on a funky looking plate, then the barramundi & last but not least, sprinkle your olive & tomato medley on top and finish with a dash of olive oil. And there you go. Dinner served on a floating restaurant, on a dark shimmering ocean, only lit up by the stars above you.
Nutrition Facts : Calories 463, Fat 22.2, SaturatedFat 3.1, Cholesterol 41.6, Sodium 537.2, Carbohydrate 49.1, Fiber 8.2, Sugar 0.9, Protein 19.5
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