Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   In a food processor, combine cilantro, parsley, garlic, cumin, paprika, red pepper flakes, olive oil, lemon juice, salt, and pepper. Pulse until a coarse paste forms to create the chermoula.

3. 3

   Place the drained chickpeas and cherry tomatoes on the baking sheet. Toss them with 2 tablespoons of the prepared chermoula sauce.

4. 4

   Pat the barramundi fillets dry with a paper towel and arrange them on the baking sheet amidst the vegetables.

5. 5

   Spoon the remaining chermoula sauce generously over the top of each fish fillet.

6. 6

   Roast in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the tomatoes have slightly burst.

7. 7

   Serve immediately, garnishing with extra fresh herbs or lemon wedges if desired.