Crispy Barramundi with Chimichurri, Lemon Carrots and Garlic Couscous

This vibrant dish brings together the bold, tangy flavors of chimichurri with perfectly crispy barramundi fillets. The herbaceous sauce, made with cilantro, garlic, lemon, cumin and chili flakes, adds a punchy kick that elevates the mild fish. On the side, tender roasted carrots get a bright lemony finish, while garlic butter couscous rounds out the meal with a comforting, savory note.

Every component is designed to complement each other, creating a harmonious plate that’s as satisfying as it is delicious. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe delivers restaurant-quality results with minimal effort.

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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

1 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

10 teaspoon 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

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil. Trim, peel and slice the carrots diagonally into ½-inch thick pieces. Finely chop the cilantro. Zest the lemon, then cut it into wedges. Mince or grate the garlic.
2. Toss the carrot slices on the prepared baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
3. While the carrots roast, make the chimichurri: In a small bowl, combine the chopped cilantro, half of the cumin, half of the lemon zest, 2 tablespoons olive oil, a generous squeeze of lemon juice and a pinch of the minced garlic. Season with salt, pepper and chili flakes to taste. Set aside.
4. In a small pot over medium-high heat, melt the butter. Add the Israeli couscous and the remaining minced garlic. Cook, stirring frequently, until the garlic is fragrant and the couscous is lightly toasted, about 1-2 minutes. Pour in ¾ cup water and the veggie stock concentrate. Bring to a boil, then cover and reduce the heat to low. Simmer until the couscous is al dente, 6-8 minutes. Keep covered off the heat until ready to serve.
5. Pat the barramundi fillets dry with paper towels. Season both sides with the remaining cumin, salt and pepper. Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook until opaque and cooked through, 4-6 minutes per side. Remove from heat.
6. Fluff the couscous with a fork and season with salt and pepper. Toss the roasted carrots with the remaining lemon zest. Divide the couscous, carrots and barramundi among plates. Spoon the chimichurri over the fish. Serve with 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 cod, halibut or sea bass. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

You can use regular couscous, quinoa or orzo. Cooking times will vary, so follow package instructions.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be prepared up to a day in advance and stored in the refrigerator. Let it come to room temperature before serving.