Crispy Chimichurri Barramundi with Lemony Carrots and Garlic Herb Couscous

This vibrant dish brings together the bright, herbaceous flavors of chimichurri with perfectly crispy barramundi fillets. The sauce-made with cilantro, garlic, lemon, cumin and chili flakes-adds a punchy kick that elevates every bite. On the side, tender Israeli couscous tossed with garlic herb butter and lemony roasted carrots round out the meal with comforting, complementary flavors.

Barramundi is a mild, flaky white fish that cooks up beautifully in a hot pan, developing a golden crust while staying moist inside. The chimichurri can be made ahead and the entire meal comes together in about 30 minutes. It’s a restaurant-quality dinner that’s simple enough for any night of the week.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 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 Australis 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 the lemon (quarter both lemons for 4 servings). Mince or grate garlic. Finely chop cilantro leaves and stems. 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 (whole lemon for 4 servings), 2 TBSP olive oil (4 TBSP for 4) and up to half the garlic to taste (you’ll use more later). Season with salt, pepper and chili flakes to taste.
4. Place a small pot over medium-high heat. Add 1 TBSP plain butter (2 TBSP for 4 servings), couscous and 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) 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. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Pat barramundi dry with paper towels. Season generously with salt, pepper and remaining cumin. 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, any firm white fish like cod, halibut or sea bass will work. Adjust cooking time as needed.

Can I make the chimichurri ahead of time?

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

Is there a substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Adjust cooking time and liquid according to package directions.