Pat the barramundi fillets dry thoroughly with paper towels to ensure the skin crisps up properly during cooking.

In a small mixing bowl, combine the cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper.

Rub the spice mixture evenly over the flesh side of the fish fillets, pressing gently so the spices adhere well.

Heat the olive oil in a large non-stick skillet over medium-high heat until the oil shimmers but is not smoking.

Place the fillets in the pan, skin-side down, and cook undisturbed for 3-4 minutes until the skin is crispy and golden brown.

Carefully flip the fillets and cook on the other side for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

Remove the skillet from the heat and garnish the fish immediately with the chopped fresh cilantro.

Serve hot with lemon wedges on the side, squeezing fresh juice over the fillets just before eating.