Recipes & Health Articles Recipes

Moroccan poached barramundi with green olive gremolata & cous cous

Wednesday, 19 October 2022 / Topics:

  • Serves 4
  • Difficulty easyPeasy


1 tablespoon olive oil
1 brown onion, thinly sliced
½ fennel, thinly sliced
4 garlic cloves, thinly sliced
thumb-sized piece of ginger, finely grated
1 tablespoon smoked paprika
2 teaspoons ground cumin
½ teaspoon ground cinnamon
400g tin chickpeas, drained and rinsed
400g tin diced tomatoes
1 cup reduced-salt vegetable
4x 150g skinless barramundi fillets
juice of 1 lemon
pinch of salt
⅔ cup instant cous cous

For the green olive gremolata:

⅓ cup green olives, pitted
½ bunch of flat-leaf parsley
1 garlic clove
zest of 1 lemon


1. Heat oil in a large frying pan over medium heat. Cook onion and fennel for 6-8 minutes or until softened. Add garlic and ginger and cook for a further minute or until fragrant. Stir through paprika, cumin and cinnamon until well combined. Pour in chickpeas, diced tomatoes and vegetable stock. Bring to the boil then nestle in fish and simmer for 8-10 minutes or until fish is cooked through. Season with lemon juice and salt to taste.

2. Meanwhile, make the gremolata. Roughly chop green olives, parsley and garlic together on a chopping board. Transfer to a small bowl and stir through lemon zest.

3. Place cous cous in a small bowl and pour over one cup of boiling water. Allow to sit for 1-2 minutes before fluffing with a fork.

4. Divide cous cous between serving bowls. Top with fish, vegetables and a generous amount of sauce, then finish with a scattering of gremolata.


  • Energy 2076kJ
  • Protein 40.2g
  • Total Fat 16.6g
  • Sat Fat 3.2g
  • Total Carb 39.4g
  • Sugar 8.6g
  • Sodium 724mg
  • Fibre 10g