Herb-Crusted Barramundi with Lemon Roasted Carrots and Garlic Couscous

This dish brings together the bright, herbaceous flavors of chimichurri with tender barramundi fillets. The sauce-made with cilantro, garlic, lemon, cumin and chili flakes-adds a punchy kick that perfectly complements the mild, buttery fish.

On the side, garlic butter couscous and lemony roasted carrots round out the meal. The carrots are roasted until golden and tossed with fresh lemon zest, while the couscous is toasted in butter and simmered with veggie stock for extra flavor. It’s a harmonious plate that’s as delicious as it is simple to prepare.

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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. Adjust oven rack to top position and preheat to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter 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 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, 2 tbsp 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 1 tbsp butter in a small pot over medium-high heat. Add 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 all over 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. Turn off heat.
6. Fluff couscous with a fork; 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.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be prepared up to a day in advance and stored in the refrigerator. Let it come to room temperature before serving.

Is there a substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Note that cooking times and liquid ratios may vary.