Moroccan-spiced barramundi with citrus salad

After a dinner to impress? This Moroccan-spiced barramundi is paired with a fresh-tasting citrus salad for a vibrant meal.

4

15m

Note: + 5 mins marinating & 5 mins resting time

10m

Ingredients

  • 4 Coles Australian Ocean Barramundi Skin On Portions, skin removed
  • 1 tbs Moroccan seasoning
  • 1/3 cup (80ml) olive oil
  • 1 tbs honey
  • 1 tsp Coles Dijon Mustard
  • 1 Ruby Red grapefruit, peeled, segmented reserving juice
  • 2 limes, peeled, segmented reserving juice
  • 2 oranges, peeled, thinly sliced
  • 1 fennel, finely shaved, fronds reserved
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves
  • 1/2 cup pomegranate seeds
  • 200g fetta, crumbled

Method

STEP 1

Place the barramundi, Moroccan seasoning and 1 tbs oil in a bowl and gently turn to coat. Set aside for 5 mins to develop the flavours.

STEP 2

Meanwhile, place the honey, mustard, reserved grapefruit juice, reserved lime juice and remaining oil in a screw-top jar and shake to combine. Season.

STEP 3

Heat a non-stick frying pan over medium-high heat. Cook barramundi for 3 mins each side or until golden brown and just cooked through.

STEP 4

Combine the orange slices, grapefruit segments, lime segments, fennel, reserved fennel fronds, coriander, mint and pomegranate in a large bowl. Divide among serving plates with the barramundi. Top with fetta and drizzle with dressing. 

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free

Nutrition Information

Per Serve

Energy: 2472kJ/591 Cals (28%)

Protein: 36g (72%)

Fat: 33g (47%)

Sat fat: 11g (46%)

Carb: 35g (11%)

Sugar: 32g (36%)

Fibre: 7g (23%)

Sodium: 1000mg (50%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.