Crispy Barramundi with Chimichurri, Lemony Carrots and Garlic Couscous

This vibrant dish brings together the bright, 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 complements the mild, flaky fish beautifully.

On the side, you’ll enjoy lemony roasted carrots and garlic herb butter couscous. The carrots are roasted until golden and tender, then tossed with fresh lemon zest, while the couscous is lightly toasted and cooked with garlic and veggie stock for a savory, satisfying base. Every element comes together harmoniously for a meal that’s as delicious as it is impressive.

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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

10 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter the lemon. Peel and mince or grate the garlic.
2. Toss carrots on a foil-lined baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and softened, 20-25 minutes.
3. While carrots roast, in a small bowl combine cilantro, half the cumin (reserve the rest), half the lemon zest, 2 tablespoons olive oil (4 tablespoons 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. Set aside.
4. Heat a small pot over medium-high heat. Add 1 tablespoon butter (2 tablespoons for 4 servings), the couscous and the remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in ¾ cup water (1½ cups for 4 servings) and the veggie stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook 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 generously with the remaining cumin, salt and pepper. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Remove from heat.
6. Fluff couscous with a fork; season with salt and pepper. Toss roasted carrots with the remaining lemon zest. Divide couscous, carrots and barramundi between plates. Top barramundi with the chimichurri. Serve with any 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 cod, halibut or sea bass. Adjust cooking time as needed based on thickness.

What can I serve instead of couscous?

You can replace the Israeli couscous with quinoa, rice or even cauliflower rice for a low-carb option. Cook according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. The chimichurri is best added fresh.