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

This dish brings together tender barramundi fillets, a bright cilantro sauce and perfectly roasted carrots with a hint of lemon. The couscous, cooked with garlic and butter, provides a comforting base that soaks up all the flavors.

The star is the cilantro sauce-a quick chimichurri-style blend of fresh cilantro, garlic, lemon, cumin and chili flakes. It adds a punchy, herbaceous kick that pairs beautifully with the mild, buttery fish. Ready in about 30 minutes, this meal is perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven 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 (you’ll use the rest later), half the lemon zest, 2 tbsp olive oil (4 tbsp 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.
4. Heat 1 tbsp butter (2 tbsp for 4 servings) 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 (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. 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, 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; season with salt and pepper. Toss carrots with remaining lemon zest. Divide couscous, carrots and barramundi between plates. Top barramundi with cilantro sauce. 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. Adjust cooking time as needed.

Is there a substitute for Israeli couscous?

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

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.