Moroccan Style Barramundi

Submitted by Galley Girl

"Oven backed moroccan style barramundi, served on a bed of black quinoa, combined with an olive & tomato medley."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 185 -200 g barramundi fillets
• 1 punnet cherry tomatoes
• 2 cups sliced rainbow olives
• 1 cup chopped fresh parsley
• 1 lemon
• 3 tablespoons virgin olive oil
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon sweet paprika
• 1 teaspoon garlic salt
• 2 pinches pepper
• 1 1⁄2 - 2 cups black quinoa

directions

1. Heat oven hot hot hot aka 200°C.
2. 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.
3. 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.
4. 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.
5. 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!
6. 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.
7. 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.