Angelakis Brothers

4 barramundi cutlets or fillets

Olive oil

MOROCCAN MARINADE:

6 tablespoons chopped fresh parsley

6 tablespoons chopped fresh coriander

1 tablespoon finely grated lemon rind

2 cloves garlic

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground corainder

Cayenne pepper

Saffron threads

60ml (1/4 cup) lemon juice

60ml (1/4 cup) olive oil

2 tablespoons orange juice

Freshly ground black pepper

To make marinade, place parsley, coriander, lemon rind, garlic, paprika, cumin, coriander, a pinch each of cayenne pepper and saffron threads, lemon juice, oil, orange juice and black pepper to taste in a food processor or blender and process to a paste.  Place barramundi in a shallow glass or ceramic dish.  Pour over marinade.  Turn to coat.  Cover and marinate at room temperature for 30 minutes.

Drain fish and reserve marinade.  Heat a little olive oil in a frying pan over a medium heat.  Add marinade to pan.  Cook, stirring for 1-2 minutes or until hot.  Add fish.  Cook for 2-3 minutes each side.  Cover pan.  Cook for 2-3 minutes longer or until fish flakes when tested with a fork.

2 cod fillets, skinned

YOGHURT CHILLI MARINADE:

2/3 cup (140g natural yoghurt)

2 tablespoons sweet chilli sauce

2 tablespoons chopped fresh coriander

1 fresh red chilli, seeded and finely chopped

To make marinade, combine yoghurt, chilli sauce, coriander and chilli in a bowl.

Place fish fillets in a shallow glass or ceramic dish.  Spoon over marinade.  Cover and marinate in the refrigerator for at least 3 hours.

Transfer fish to a shallow microwaveable dish - arrange so that the thickest parts of the fillets are towards the edge of the dish.  Spoon over any remaining marinade.

Cover and cook on MEDIUM (50%) for 4 minutes.

To serve, transfer fillets to serving plates.  Stir sauce and spoon over fish.

12 whole sardines, scaled and guts removed

1 large tomato, diced into 5mm (1/4") pieces

1 red onion, peeled and diced finely

1 clove garlic, peeled and chopped finely

1 bunch mint, stems removed and roughly chopped

Sea salt and freshly ground pepper to taste

Olive Oil

Juice of half a lemon

Heat up a grill.  In a bowl, mix together the tomatoes, onion, garlic, lemon juice and mint.  Season with salt and pepper.  Set aside.

Brush the sardines with olive oil inside and out.  Place on grill and cook each side until flesh is firm, about 2-3 minutes.  Fill the cavity of each sardine with 2-3 tablespoons of mint salsa.  Sprinkle a little sea salt on top of the fish.  Stack the sardines on a platter and keep warm for serving.