MOROCCAN SPICED FISH
Ingredients: (Serves 4)
4 barramundi cutlets or fillets
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
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.