Chimichurri Barramundi with Lemon Roasted Carrots and Garlic Couscous

Chimichurri is a vibrant, herbaceous sauce that adds a punch of flavor to any dish. Made with fresh cilantro, garlic, lemon, cumin and a hint of chili flakes, it’s the perfect companion for buttery barramundi fillets. This recipe pairs the fish with garlic butter couscous and lemony roasted carrots for a complete, satisfying meal.

The combination of bright citrus, earthy cumin and fresh herbs creates a harmonious balance that will have you coming back for more. Best of all, this dish comes together quickly, making it ideal for a weeknight dinner that feels special.

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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). Trim, peel and cut carrots diagonally into 1/2-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. While carrots roast, 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.
4. Heat 1 tablespoon butter in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in 3/4 cup water and the veggie stock concentrate. Bring to a boil, cover and reduce heat to low. Simmer until al dente, 6-8 minutes. Keep covered off heat until ready to serve.
5. While couscous cooks, pat barramundi dry with paper towels. Season all over 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. Turn off heat.
6. Fluff couscous with a fork; season with salt and pepper. Toss roasted carrots with remaining lemon zest. Divide couscous, carrots and barramundi between plates. Top barramundi with chimichurri. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

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

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo can be used. Note that cooking times may vary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.