Baked Barramundi and Potatoes with Chermoula

1:40 Easy 12345

Serves 4

2 whole baby barramundi, cleaned and scaled
(approximately 450gms)
6 medium sized sebago or carisma potatoes,
washed and skins left on

½ cup Bertolli Extra Virgin Olive Oil Originale
1 bunch coriander, stems and leaves
4 cloves garlic
3 tbs lemon juice
Zest of 1 lemon
1 ½ tbs ground cumin
1 tsp ground coriander
1 tsp ground chili
1 tbs sweet paprika
1 1/3 tsp fine salt
1 tsp ground black pepper

Bertolli Extra Virgin Olive Oil Originale
Coriander leaves
Lemon wedges



Preheat the oven to 190°C (fan forced). Combine all the chermoula ingredients into a food processor and blend until it becomes a smooth paste. Keep 3 tablespoons aside for serving on the side of the fish. Divide the remaining paste mix into two portions. Slice the potatoes into 1cm circles. Place into a bowl and toss well with one portion of the chermoula. Place into a large baking tray and then into the preheated oven.


In the meantime, dry any excess moisture off the fish using a paper towel. Using a sharp knife cut three evenly spaced slits on each side of the fish. Massage the remaining chermoula all over the fish, including in the slits and generously in the cavity of the fish. Once the potatoes have cooked for 40 minutes in the oven, gently toss them. Return to the oven and include the marinated whole barramundi fish. Cook both for a further 25 minutes. Remove fish and potatoes from the oven. Place the two whole fish on a large serving platter and arrange the potatoes around the fish. Drizzle some of the extra virgin olive oil over the dish and garnish with the coriander leaves and lemon wedges. Serve immediately with the reserved chermoula on the side for extra freshness and flavour.

Recipe by: @aminaelshafei