Crispy Barramundi with Chimichurri, Lemony Carrots and Garlic Couscous

This vibrant dish brings together the bright, tangy flavors of chimichurri with tender, crispy-skinned barramundi. The herbaceous sauce-made with cilantro, garlic, lemon, cumin and chili flakes-adds a punchy kick that perfectly complements the mild fish.

On the side, garlic butter couscous and lemony roasted carrots round out the meal with comforting, aromatic notes. Every element is designed to harmonize, making each bite a delightful balance of textures and tastes.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter the lemon. Peel and mince or grate garlic.
2. Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
3. Meanwhile, in a small bowl, combine cilantro, half the cumin, half the lemon zest, 2 tablespoons olive oil, a big squeeze of lemon juice and a pinch of garlic. Season with salt, pepper and chili flakes to taste. Set chimichurri aside.
4. In a small pot over medium-high heat, melt 1 tablespoon butter. Add couscous and remaining garlic; cook, stirring, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in ¾ cup water and the stock concentrate. Bring to a boil, cover and reduce to a low simmer. Cook until al dente, 6-8 minutes. Keep covered off heat until ready to serve.
5. Pat barramundi dry with paper towels. Season generously with remaining cumin, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Remove from heat.
6. Fluff couscous with a fork; season with salt and pepper. Toss roasted carrots with remaining lemon zest. Divide couscous, carrots and barramundi among plates. Spoon chimichurri over barramundi. Serve with remaining lemon wedges.

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 as needed.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be made up to a day in advance and stored in the refrigerator. Bring to room temperature before serving.

Is there a substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Note that cooking times and liquid amounts may vary.