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, lemony roasted carrots and garlic butter couscous round out the meal, creating a harmonious balance of flavors. It’s a simple yet impressive dish that’s sure to become a weeknight favorite.

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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 pieces. Finely chop cilantro. Zest and quarter the lemon. Mince or grate garlic.
2. Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
3. In a small bowl, combine cilantro, half the cumin, half the lemon zest, 2 tbsp olive oil, a squeeze of lemon juice and a pinch of garlic. Season with salt, pepper and chili flakes to taste.
4. In a small pot, melt 1 tbsp butter over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant and lightly toasted, 1-2 minutes. Stir in 3/4 cup water and stock concentrate. Bring to a boil, cover and simmer until al dente, 6-8 minutes. Keep covered off heat.
5. Pat barramundi dry; season with remaining cumin, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Cook barramundi until opaque and cooked through, 4-6 minutes per side.
6. Fluff couscous with a fork; season with salt and pepper. Toss carrots with remaining lemon zest. Divide couscous, carrots and barramundi among plates. Top fish with chimichurri. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different fish?

Yes, barramundi can be substituted with cod, halibut or any firm white fish.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or rice work well as substitutes.

How do I store leftovers?

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