Crispy Seared Barramundi with Lemon Garlic Couscous and Basil Aioli

This dish brings together the delicate, buttery flavor of barramundi with a crispy golden sear, served over a bed of lemon-garlic pearl couscous. Sweet steamed carrots and a creamy basil aioli round out the plate, creating a balanced and satisfying meal that feels special enough for a dinner party yet simple enough for a weeknight.

The key to success is patting the fish dry and searing it skin-side down until perfectly crispy. The couscous is cooked with veggie stock concentrate for extra flavor, then finished with butter, garlic and a squeeze of fresh lemon. A dollop of basil aioli adds a herby, creamy finish that ties everything together.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

ounce Carrot SlicesView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the couscous, veggie stock concentrate, 1 cup water (2 cups for 4 servings) and a generous pinch of salt. Bring to a boil, then reduce heat to low. Cook until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
2. While the couscous cooks, wash and dry the produce. Quarter the lemon. In a small bowl, combine the mayonnaise, basil paste, half the garlic powder and a pinch of salt and pepper. Set aside.
3. Pat the barramundi dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of cooking oil in a large nonstick pan over medium-high heat. Add the barramundi skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until the fish is opaque and cooked through, 2-3 minutes more. Transfer the fish to a plate and wipe out the pan.
4. Return the pan to medium-high heat. Add a drizzle of olive oil, the carrot slices and ¼ cup water (for 4 servings, work in batches, adding another ¼ cup water between batches). Cover and steam until the carrots begin to soften, 2-3 minutes. Season with salt and pepper.
5. Stir the remaining garlic powder, 1 tablespoon butter and a squeeze of lemon juice into the pot of couscous (use 2 tablespoons butter and a larger squeeze of lemon for 4 servings). Taste and adjust seasoning with salt and pepper if needed.
6. Dollop the basil aioli in the center of each plate. Arrange the couscous, steamed carrots and seared barramundi around the aioli. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, any firm white fish like sea bass, cod or halibut works well. Adjust cooking time as needed based on thickness.

What can I substitute for Israeli couscous?

Regular couscous, orzo or quinoa are good alternatives. Cooking times may vary, so follow package instructions.

Can I make the basil aioli ahead of time?

Absolutely. The aioli can be prepared up to 2 days in advance and stored in the refrigerator.