Crispy Barramundi with Chimichurri, Lemony Carrots and Garlic Couscous

This vibrant dish brings together crispy barramundi fillets, bright and herbaceous chimichurri, lemony roasted carrots and garlic butter couscous. The chimichurri-made with cilantro, garlic, lemon, cumin and chili flakes-adds a punchy, tangy flavor that perfectly complements the mild fish and sweet carrots.

Everything comes together in about 30 minutes, making it an ideal weeknight dinner that feels special. The couscous is toasted in butter and garlic before being simmered in veggie stock, while the carrots roast until golden and tender. A final squeeze of lemon brightens every bite.

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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). Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch thick pieces. Finely chop cilantro. Zest and quarter the lemon. Peel and mince or grate garlic.
2. Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden and softened, 20-25 minutes.
3. While carrots roast, make the chimichurri: In a small bowl, combine cilantro, half the cumin, half the lemon zest, 2 tablespoons olive oil, a big squeeze of lemon juice and a pinch of garlic to taste. Season with salt, pepper and chili flakes to taste.
4. Heat a small pot over medium-high heat. Add 1 tablespoon butter, the couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in ¾ cup water and the stock concentrate. Bring to a boil, 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 with remaining cumin, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. (For grilling: brush fish with oil, season and grill on foil-lined grates over medium heat for 4-6 minutes per side.)
6. Fluff couscous with a fork; season with salt and pepper. Toss roasted carrots with remaining lemon zest. Divide couscous, carrots and barramundi between plates. Top barramundi with chimichurri. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any firm white fish such as cod, halibut or sea bass can be substituted for barramundi.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be made up to a day in advance and refrigerated. Bring to room temperature before serving.