Moroccan Style Barramundi

"Oven backed moroccan style barramundi, served on a bed of black quinoa, combined with an olive & tomato medley."
photo by Galley Girl photo by Galley Girl
photo by Galley Girl
photo by Galley Girl photo by Galley Girl
Ready In:




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


Galley Girl - Sailing the Whitsunday Islands while making art out of food. Having fun in the sun & rolling with the waves. It always surprises people when they see the beautiful plates of food that keeps coming out of that not so spacious galley. So I have decided to share a bit of my world with you ladies and gents and to prove that you can in fact make a very glam dinner out there in the waves. Welcome aboard.
View Full Profile

Find More Recipes