Chimichurri Barramundi
with Lemony Carrots & Garlic Herb Couscous
We’re all about chimichurri these days. Why, you ask? Well, mystery asker, it’s bright, tangy, herbaceous, and so versatile. Cilantro, garlic, lemon, cumin, and chili flakes provide punchy flavors that lift everything they touch to new delicious heights. This week, the magical sauce is drizzled over crispy barramundi fillets. On the side, we’re serving garlic herb butter couscous and lemony roasted carrots. The flavors are so harmonious, once you take a bite, you may find it impossible to put your fork down.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
¼ ounce
Cilantro
1 unit
Lemon
1 clove
Garlic
1 teaspoon
Cumin
1 teaspoon
Chili Flakes
½ cup
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
10 ounce
Barramundi
(Contains Fish)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
10 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. 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 (for 4 servings, zest 1 lemon and quarter both). Peel and mince or grate garlic.
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.
While carrots roast, in a small bowl, combine cilantro, half the cumin (you’ll use the rest later), half the lemon zest, juice from half the lemon (whole lemon for 4 servings), 2 TBSP olive oil (4 TBSP for 4), and up to half the garlic to taste. Season with salt, pepper, and chili flakes to taste.
Heat a small pot over medium-high heat. Add 1 TBSP plain butter (2 TBSP for 4 servings), 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.
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.
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.
