Lemony Barramundi with Cilantro Chimichurri and Garlic Couscous

This barramundi recipe brings together tender fish, a vibrant cilantro sauce and two delicious sides for a restaurant-quality meal at home. The sauce, inspired by chimichurri, combines fresh cilantro, garlic, lemon, cumin and chili flakes for a bright, tangy kick that perfectly complements the buttery barramundi.

On the side, garlic butter couscous and lemony roasted broccoli round out the plate. The couscous is toasted with garlic and cooked in veggie stock for extra flavor, while the broccoli gets a squeeze of lemon and a sprinkle of zest. It’s a balanced, satisfying dinner that’s easy enough for a weeknight.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Cut the broccoli into bite-size pieces. Finely chop the cilantro. Zest the lemon, then quarter it. Mince or grate the garlic.
2. On a foil-lined baking sheet, toss the broccoli with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 15-20 minutes.
3. While the broccoli roasts, in a small bowl, combine the cilantro, half the cumin, half the lemon zest, 2 tablespoons olive oil (4 for 4 servings), a big squeeze of lemon juice and a pinch of garlic to taste. Season with salt, pepper and chili flakes to taste. Set aside.
4. In a small pot over medium-high heat, melt 1 tablespoon butter (2 for 4 servings). Add the couscous and remaining garlic. Cook, stirring often, until the garlic is fragrant and the couscous is lightly toasted, 1-2 minutes. Stir in 1 cup water (2 for 4 servings) and the veggie stock concentrate. Bring to a boil, then cover, reduce heat to low and cook until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
5. While the couscous cooks, pat the barramundi dry with paper towels. Season all over with the remaining cumin, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the barramundi and cook until opaque and cooked through, 4-6 minutes per side. Turn off the heat.
6. Fluff the couscous with a fork and season with salt and pepper. Toss the roasted broccoli with the remaining lemon zest. Divide the couscous, broccoli and barramundi among plates. Spoon the cilantro sauce over the barramundi. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen barramundi for this recipe?

Yes, just thaw it completely in the refrigerator overnight and pat it dry before cooking.

What can I substitute for pearl couscous?

Regular couscous, quinoa or orzo would work. Adjust cooking time according to package directions.

How do I store leftovers?

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