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. 

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.