Chimichurri Barramundi with Lemony Carrots and Garlic Couscous

This chimichurri barramundi recipe brings together bright, tangy flavors with tender fish and hearty sides. The homemade chimichurri, made with cilantro, garlic, lemon, cumin and chili flakes, adds a punchy kick that perfectly complements the buttery barramundi fillets.

On the side, you’ll enjoy garlic butter couscous and lemony roasted carrots. The carrots are roasted until golden and tossed with fresh lemon zest, while the couscous is cooked with garlic and veggie stock for extra flavor. It’s a balanced, satisfying meal that comes together quickly.

Log in to save recipes and build weekly shopping lists.

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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with foil. Trim, peel and cut carrots into ½-inch thick diagonal slices. Finely chop cilantro. Zest and quarter the lemon. Peel and mince the garlic.
2. Toss carrots on the prepared baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
3. Meanwhile, make the chimichurri: In a small bowl, combine cilantro, half the cumin, half the lemon zest, 2 tablespoons olive oil, a squeeze of lemon juice and a pinch of minced garlic. Season with salt, pepper and chili flakes to taste.
4. In a small pot, melt 1 tablespoon butter over medium-high heat. Add the 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 veggie stock concentrate. Bring to a boil, cover and reduce heat to low. Simmer until couscous is al dente, 6-8 minutes. Keep covered off heat until ready to serve.
5. Pat barramundi dry with paper towels. Season with remaining cumin, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add fish and cook until opaque and cooked through, 4-6 minutes per side.
6. Fluff couscous with a fork and season with salt and pepper. Toss roasted carrots with remaining lemon zest. Divide couscous, carrots and barramundi among plates. Spoon chimichurri over the fish and serve with 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 prepared up to 2 days in advance and stored in the refrigerator. Bring to room temperature before serving.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo would work well. Adjust cooking time and liquid according to package instructions.