Crispy Chimichurri Barramundi with Lemony Carrots and Garlic Herb Couscous

This dish brings together the bright, tangy flavors of chimichurri with perfectly crispy barramundi. The herbaceous sauce, made with cilantro, garlic, lemon and a hint of chili, adds a punchy kick that complements the mild, flaky fish.

On the side, enjoy lemony roasted carrots and fluffy couscous tossed with garlic herb butter. It’s a harmonious meal that’s as delicious as it is simple to prepare.

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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 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. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon. Mince or grate 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, half the lemon zest, juice from half the lemon, 2 tablespoons 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 tablespoon 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. While couscous cooks, pat barramundi dry with paper towels. Season generously with remaining cumin, salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi and cook until 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 works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

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.