We toast Moroccan spices and blend them with garlic, ginger, paprika, cayenne, preserved lemon and olive oil. We add fresh coriander to the mixture and marinate the barramundi fillets before vacuum sealing and freezing them for freshness.
Barramundi fillets, fresh coriander, garlic, paprika, cumin, salt, ginger, cayenne pepper, saffron, preserved lemon, olive oil.
CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 1889.6kj | 3779.2kj |
| PROTEIN | 17.2g | 34.4g |
| FAT TOTAL | 18.5g | 37g |
| SATURATED | 3.3g | 6.6g |
| CARBS | 5.8g | 11.6g |
| - SUGARS | 2.2g | 4.4g |
| SODIUM | 1449.5mg | 2899mg |
Individual:
Serves one adult with accompaniments
Small:
Serves two adults with accompaniments
Serve with our pearl couscous with preserved lemons and almonds, green tahini sauce and lemon on the side.
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure that the fish is bone and scale free, please be aware that some bones may remain.
Defrost fully before cooking. Pat dry and pan-fry or barbecue for 4-5 minutes a side on a lightly oiled hot-plate or alternatively drizzle with olive oil and bake skin side down in a preheated 200 degree oven for 8-10 minutes - turning half way through.
