Chimichurri Barramundi with Lemony Carrots and Garlic Herb Couscous

This chimichurri barramundi recipe is all about bright, tangy flavors. The homemade chimichurri-made with cilantro, garlic, lemon, cumin and chili flakes-adds a punchy kick to crispy barramundi fillets. On the side, we’re serving garlic herb butter couscous and lemony roasted carrots. The combination is so harmonious, you won’t want to put your fork down.

Barramundi is a mild, flaky fish that cooks quickly, making this an ideal weeknight dinner. The chimichurri comes together in minutes and the carrots roast alongside the fish for a hands-off side. With just 30 minutes of prep, you can have a restaurant-quality meal on the table.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Trim and peel carrots, then cut into ½-inch thick rounds. Toss with a drizzle of olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, zest and juice the lemon. Mince the garlic. Finely chop the cilantro (stems and leaves).
4. In a small bowl, combine the lemon zest, half the lemon juice, half the minced garlic, half the cilantro, cumin, chili flakes and a pinch of salt. Stir in 2 tablespoons olive oil to make the chimichurri. Set aside.
5. In a small pot, bring 1 cup water and the veggie stock concentrate to a boil. Stir in the Israeli couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess liquid.
6. While couscous cooks, season barramundi fillets with salt and pepper. Heat a non-stick skillet over medium-high heat with a drizzle of oil. Cook fillets skin-side down for 3-4 minutes until skin is crispy. Flip and cook 2-3 minutes more until fish is opaque and flakes easily.
7. Fluff the cooked couscous with a fork, then stir in the garlic herb butter and remaining lemon juice and cilantro. Season to taste.
8. Serve the barramundi over the couscous, with roasted carrots alongside. Drizzle chimichurri over the fish and carrots. Enjoy!

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, you can substitute barramundi with other firm white fish like cod, halibut or sea bass. Adjust cooking time based on thickness.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo would work well. Cook according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.