Ingredients

Instructions

1. 1

   Pat the Barramundi fillets dry with paper towels. Score the skin lightly with a sharp knife and season both sides generously with salt.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.

3. 3

   Add the minced garlic and Ras el Hanout spice blend to the onions, stirring constantly for 1 minute until fragrant.

4. 4

   Stir in the diced tomatoes (with juices) and drained chickpeas. Season with 1/2 teaspoon salt. Simmer for 10 minutes to allow flavors to meld.

5. 5

   While the ragout simmers, heat the remaining 1 tablespoon of olive oil in a separate non-stick pan over medium-high heat.

6. 6

   Place the Barramundi fillets skin-side down in the hot pan. Press down gently with a spatula for 10 seconds to prevent curling. Cook for 4-5 minutes until the skin is crispy and golden.

7. 7

   Flip the fish and cook for another 2-3 minutes on the flesh side, or until the fish is opaque and flakes easily.

8. 8

   Stir the fresh spinach into the chickpea ragout and cook for 1 minute until just wilted.

9. 9

   To serve, spoon the chickpea ragout onto plates and top with a crispy skin Barramundi fillet. Garnish with fresh cilantro and serve with lemon wedges.