Dinner · Moroccan

Whole Roasted Barramundi with Moroccan Spices

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 22, 2026

This is proof that impressive doesn't mean complicated. A quick blitz of warm spices, garlic, lemon, and olive oil does double duty as both marinade and sauce, and the oven handles the rest. Barramundi stays moist and sweet roasted on the bone, but the recipe works beautifully with any firm white fish.

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Whole Roasted Barramundi with Moroccan Spices

Why you'll love this

  • Ready in about an hour with mostly hands-off time.
  • One spice mix does double duty as marinade and finishing sauce.
  • Naturally gluten-free and packed with lean protein.
  • Looks impressive but is genuinely simple to pull off.

EveryDayMeal recipe

Whole Roasted Barramundi with Moroccan Spices

Prep
10m
Cook
20m
Total
60m
Serves
4
Level
Easy

Ingredients

  • 2 fish, about 14 oz each whole barramundi, cleaned and scaled (or firm white fish)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • pinch paprika
  • pinch chili powder
  • 2 garlic cloves
  • 1 lemon, juiced
  • 5 tablespoons olive oil
  • 1 small bunch fresh cilantro
  • 1 pinch, plus more to taste salt

Equipment

  • Food processor
  • Roasting tray
  • Sharp knife

Instructions

  1. Combine the cumin, ground coriander, paprika, chili powder, garlic, lemon juice, olive oil, cilantro, and a pinch of salt in a food processor, then blitz until you have a loose, spoonable dressing that smells fragrant and bright.
  2. Cut three shallow slashes into each side of the fish so the marinade can soak into the flesh, then rub half the dressing all over, working it into the cuts. Set aside to marinate for about 30 minutes so the spices have time to sink in.
  3. Heat your oven to 425 degrees F. Lay the fish on a roasting tray and roast for about 20 minutes, until the flesh is firm and flakes easily and the eyes have turned white, which is your sign the fish is cooked through.
  4. Spoon the reserved dressing over the fish and serve right away with steamed couscous or rice to catch all the sauce.

Tips from the kitchen

  • Roasting the fish whole keeps it moist and makes the bones easy to lift out after cooking.
  • Don't skip the cheeks near the head, they're the sweetest, tenderest bite on the fish.
  • No food processor? Just finely mince the garlic and cilantro and whisk everything together in a bowl.

Estimated nutrition per serving: 320 cal · 30g protein · 2g carbs · 21g fat

Make it your own

  • Swap barramundi for snapper, sea bass, or trout, all of which love these flavors.
  • Use fillets instead of whole fish and pan-fry or grill them, reducing the cook time to about 8 to 10 minutes.
  • Fire up the grill in summer and cook the fish over medium heat for a smoky finish.

Storing & make-ahead

Refrigerate leftover fish in an airtight container for up to 2 days. Reheat gently in a 300 degree F oven just until warmed through, since fish dries out fast at high heat. The dressing keeps separately in the fridge for up to 4 days.

Good to know

How do I know when the fish is done?
The flesh turns firm and opaque and flakes easily with a fork, and the eyes turn white. That usually takes about 20 minutes for whole fish at 425 degrees F.
Can I use fish fillets instead of whole fish?
Yes. Fillets work well, just reduce the cooking time to about 8 to 10 minutes and pan-fry, grill, or roast them.
What can I serve alongside?
Steamed couscous or rice is classic, but a simple green salad or roasted vegetables round it out nicely.
Is barramundi mild or fishy?
It's mild and slightly sweet, close to trout in flavor, so it takes to citrus, garlic, and warm spices beautifully.

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