Barramundi with Zesty Cilantro Sauce
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Barramundi with Zesty Cilantro Sauce

Barramundi with Zesty Cilantro Sauce

with Lemony Carrots & Garlic Couscous

We’re all about chimichurri! It’s bright, tangy, herbaceous, and oh so versatile: Cilantro, garlic, lemon, cumin, and chili flakes provide punchy flavors that lift everything they touch to delicious heights. This week, the magical sauce is spooned over buttery barramundi fillets. On the side, we’re serving garlic butter couscous, and lemony roasted carrots. Once you take a bite of the harmonious flavors, you may find it impossible to put your fork down.

Tags:
Calorie Smart
Allergens:
Wheat
Fish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

¼ ounce

Cilantro

1 unit

Lemon

2 clove

Garlic

1 teaspoon

Cumin

1 teaspoon

Chili Flakes

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

10 ounce

Barramundi

(Contains Fish)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

2 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories620 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate54 g
Sugar12 g
Dietary Fiber7 g
Protein34 g
Cholesterol90 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Zester
Aluminum Foil
Baking Sheet
Small Bowl
Small pot
Large Pan
Paper Towel

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. 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.

Roast Carrots
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.

Make Sauce
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.

Cook Couscous
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.

Cook Fish
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.

Finish & Serve
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.

Barramundi is fully cooked when internal temperature reaches 145°.

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