Pan-Seared Barramundi with Chimichurri, Lemon Roasted Carrots and Garlic Couscous

This vibrant dish brings together pan-seared barramundi with a bright, herbaceous chimichurri-style sauce. The cilantro, garlic, lemon, cumin and chili flakes create a punchy topping that perfectly complements the mild, buttery fish.

On the side, enjoy tender roasted carrots tossed with fresh lemon zest and fluffy Israeli couscous cooked with garlic and butter. It’s a balanced, flavorful meal that comes together quickly for a weeknight dinner or special occasion.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil. Trim, peel and cut carrots diagonally into ½-inch thick pieces. Finely chop cilantro. Zest and quarter the lemon. Mince or grate garlic.
2. Toss carrots on the prepared baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
3. Meanwhile, 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 minced garlic. Season with salt, pepper and chili flakes to taste. Set aside.
4. In a small pot, melt 1 tbsp butter over medium-high heat. Add couscous and remaining garlic. Cook, stirring, until garlic is fragrant and couscous is lightly toasted, 1-2 minutes. Add ¾ cup water and the stock concentrate. Bring to a boil, cover, reduce heat to low and simmer until al dente, 6-8 minutes. Keep covered off heat until serving.
5. Pat barramundi dry with paper towels. Season both sides with remaining cumin, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Cook barramundi until opaque and cooked through, 4-6 minutes per side (internal temperature should reach 145°F).
6. Fluff couscous with a fork; season with salt and pepper. Toss roasted carrots with remaining lemon zest. Divide couscous, carrots and barramundi among plates. Spoon cilantro sauce over the fish. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

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 cilantro sauce ahead of time?

Absolutely! The sauce can be prepared 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. Note that cooking times and liquid ratios will vary.