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•December 26, 2025

Crispy Skin Barramundi with Warm Chickpea and Apricot Salad

Total Time

30 min

Servings

2 people

Level

easy

Rating

(1)

Crispy Skin Barramundi with Warm Chickpea and Apricot Salad

Experience the vibrant flavors of North Africa with this quick and healthy dish featuring crispy pan-seared barramundi. The fish is served atop a warm, sweet, and savory salad of chickpeas and dried apricots, spiced with aromatic ras el hanout.

Ingredients

2 barramundi fillets (approx. 6 oz each), skin-on

1 tbsp ras el hanout spice blend

2 tbsp olive oil, divided

1 cup canned chickpeas, drained and rinsed

1/4 cup dried apricots, chopped

1/4 red onion, finely diced

1 handful fresh cilantro, chopped

1/2 lemon, juiced

Salt and black pepper to taste

Instructions

1

Pat the barramundi fillets dry with paper towels to ensure crispy skin. Score the skin lightly with a sharp knife.
2

Rub the flesh side of the fish with half of the ras el hanout, salt, and pepper.
3

In a small bowl, combine the drained chickpeas, chopped apricots, diced red onion, remaining ras el hanout, and half the olive oil. Toss to coat.
4

Heat the remaining 1 tbsp of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down in the pan.
5

Cook for 4-5 minutes pressing down gently until the skin is crispy and golden, then flip and cook for another 2-3 minutes until cooked through.
6

Remove the fish and let it rest. Add the chickpea mixture to the same hot pan and sauté quickly for 2 minutes just to warm through and soften the onions.
7

Stir the chopped cilantro and lemon juice into the warm chickpea salad.
8

Serve the crispy barramundi immediately over a bed of the warm chickpea and apricot salad.

Recipe Details

Prep Time15 min

Cook Time15 min

Total Time30 min

Difficulty

easy

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•

Seafood

•December 26, 2025

Crispy Skin Barramundi with Warm Chickpea and Apricot Salad

Total Time

30 min

Servings

2 people

Level

easy

Rating

(1)

Crispy Skin Barramundi with Warm Chickpea and Apricot Salad

Ingredients

2 barramundi fillets (approx. 6 oz each), skin-on

1 tbsp ras el hanout spice blend

2 tbsp olive oil, divided

1 cup canned chickpeas, drained and rinsed

1/4 cup dried apricots, chopped

1/4 red onion, finely diced

1 handful fresh cilantro, chopped

1/2 lemon, juiced

Salt and black pepper to taste

Instructions

1

Pat the barramundi fillets dry with paper towels to ensure crispy skin. Score the skin lightly with a sharp knife.
2

Rub the flesh side of the fish with half of the ras el hanout, salt, and pepper.
3

In a small bowl, combine the drained chickpeas, chopped apricots, diced red onion, remaining ras el hanout, and half the olive oil. Toss to coat.
4

Heat the remaining 1 tbsp of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down in the pan.
5

Cook for 4-5 minutes pressing down gently until the skin is crispy and golden, then flip and cook for another 2-3 minutes until cooked through.
6

Remove the fish and let it rest. Add the chickpea mixture to the same hot pan and sauté quickly for 2 minutes just to warm through and soften the onions.
7

Stir the chopped cilantro and lemon juice into the warm chickpea salad.
8

Serve the crispy barramundi immediately over a bed of the warm chickpea and apricot salad.