Cilantro-Lime Barramundi with Garlic Couscous and Roasted Broccoli

This dish brings together tender barramundi fillets with a bright, herbaceous cilantro sauce inspired by chimichurri. The sauce-made with fresh cilantro, garlic, lemon, cumin and a hint of chili flakes-adds a punchy, tangy flavor that perfectly complements the buttery fish.

On the side, we’re serving garlic butter couscous and lemony roasted broccoli. The couscous is toasted in butter with garlic, then simmered with veggie stock for extra flavor, while the broccoli gets a quick roast until caramelized and finished with lemon zest. Every bite is a harmonious blend of textures and tastes.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.
2. Toss broccoli on a foil-lined baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
3. While broccoli roasts, in a small bowl, combine cilantro, half the cumin (reserve rest), half the lemon zest, 2 TBSP olive oil (4 TBSP for 4 servings), a big squeeze of lemon juice and a pinch of garlic to taste. Season with salt, pepper and chili flakes to taste.
4. Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in 1 cup water (2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 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, preferably 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 broccoli with remaining lemon zest. Divide couscous, broccoli and barramundi between plates. Top barramundi with cilantro sauce. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen barramundi?

Yes, just thaw it completely and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for pearl couscous?

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

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.