2 x 800 g (medium size) whole barramundis, cleaned
Chermoula rub, see below
2 tbsp salted capers
1 cup pitted Kalamata olives, halved
1 small lemon, sliced
1 cup natural yoghurt
6 medium Desiree potatoes, very thinly sliced
500 g Kumato tomatoes, sliced
1 cup chopped coriander
1 cup chopped parsley
5 cloves roughly chopped garlic
2 eschallots, chopped
2 tsp ground cumin
2 tsp smoked paprika
1 pinch saffron threads
¼ cup fresh lemon juice
⅓ cup olive oil
Salt and pepper, to season
- Pat both barramundi dry with paper towel and slash through the thickest parts of the flesh with a knife. Take two-thirds of the Chermoula and brush inside the cavity and over the outside of the fish.
- Stuff fish with capers, olives and lemon. Cover and chill for 20 min. Combine the remaining Chermoula and yoghurt. Chill until required.
- Meanwhile, preheat oven to 200°C (180°C fan forced). Grease a large ovenproof plate or roasting pan, big enough to fit the two fish.Arrange potatoes and tomato slices over base of plate or pan. Drizzle with olive oil and season with salt and pepper. Cover with foil and bake for 30 min.
- Remove the foil and arrange fish on top the potatoes. Bake for 30-35 min or until fish flakes with a fork and potatoes are tender. Serve with lemon cheeks. Garnish with coriander sprigs. Serve with prepared Chermoula yoghurt.
- Place coriander and parsley into a food processor with garlic, eschalots, ground cumin and smoked paprika. Add saffron threads, lemon juice and olive oil. Pulse until combined. Season with salt and pepper.