Ingredients

Instructions

1. 1

   Pat the barramundi fillets thoroughly dry with paper towels to ensure the skin crisps up.

2. 2

   In a small bowl, mix the ground cumin, smoked paprika, ground coriander, salt, and black pepper. Rub this spice mixture over the flesh side of the fish, keeping the skin clean.

3. 3

   To prepare the chermoula sauce, combine the chopped cilantro, parsley, minced garlic, chili flakes, extra virgin olive oil, and lemon juice in a bowl. Stir well and season with a pinch of salt if needed. Set aside.

4. 4

   Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

5. 5

   Place the fish fillets in the pan, skin-side down. Press them gently with a spatula for the first 30 seconds to prevent curling.

6. 6

   Cook for 4 to 5 minutes until the skin is golden and crispy. Do not move the fish until the skin releases naturally from the pan.

7. 7

   Flip the fillets and cook for another 2 to 3 minutes on the flesh side until the fish is opaque and flakes easily with a fork.

8. 8

   Transfer the fish to plates, skin-side up to keep it crisp, and spoon the fresh chermoula sauce generously around or over the fillets before serving.