Crispy Barramundi with Chimichurri, Lemony Carrots and Garlic Herb Couscous

This 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 delicate fish beautifully.

On the side, lemony roasted carrots and garlic herb butter couscous round out the meal with earthy sweetness and rich, savory notes. Every component works in harmony for a dinner that feels both special and approachable.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView 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 rack to top position and preheat oven to 425°F. Wash and dry all produce. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop cilantro. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
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. Meanwhile, in a small bowl, combine cilantro, half the cumin, half the lemon zest, juice from half the lemon, 2 TBSP olive oil and up to half the garlic to taste. Season with salt, pepper and chili flakes to taste.
4. Heat a small pot over medium-high heat. Add 1 TBSP plain butter, 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 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. Pat barramundi dry with paper towels. Season generously with salt, pepper and remaining cumin. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until fish is opaque and cooked through, 4-6 minutes per side. Turn off heat.
6. Fluff couscous with a fork; stir in garlic herb butter and season with salt and pepper. Toss 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 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 use instead of Israeli couscous?

You can use regular couscous, quinoa or orzo. If using regular couscous, follow package instructions as it cooks much faster.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before serving.