Seafood
•Pan-Seared Barramundi with Ras el Hanout and Lemon Butter
Total Time
25 min
Servings
2 people
Level
easy
Rating
(1)
Pan-Seared Barramundi with Ras el Hanout and Lemon Butter
This vibrant dish features tender barramundi fillets coated in aromatic Ras el Hanout spice blend and pan-seared to crispy perfection. Finished with a zesty garlic-lemon butter sauce, it offers an elegant yet quick dinner solution that brings the flavors of Morocco to your table in under 30 minutes.
Ingredients
2 (6 oz) Barramundi fillets, skin-on
1 tbsp Ras el Hanout spice blend
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Olive oil
2 tbsp Unsalted butter
2 cloves Garlic, minced
1 tbsp Fresh lemon juice
1 tbsp Fresh cilantro, chopped
Instructions
- 1
Pat the barramundi fillets dry thoroughly with paper towels to ensure a crispy sear.
- 2
In a small bowl, mix the Ras el Hanout, salt, and black pepper, then rub the spice mixture evenly over the flesh side of the fish.
- 3
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
- 4
Place the fillets in the pan, skin-side down, and press gently with a spatula for 10 seconds to prevent curling; cook for 4-5 minutes until the skin is crispy and golden.
- 5
Flip the fillets carefully, reduce heat to medium, and add the butter and minced garlic to the pan.
- 6
Cook for another 2-3 minutes while spooning the melting butter and garlic over the fish until it is opaque and flakes easily with a fork.
- 7
Remove from heat, stir the lemon juice into the pan sauce, and serve immediately garnished with fresh cilantro.
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