Chimichurri Barramundi
with Lemony Carrots & Garlic Herb Couscous
- Wheat
- Fish
- Milk
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.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Israeli Couscous
(Contains: Wheat)
12 ounce
Carrot
1 teaspoon
Cumin
1 unit
Lemon
1 clove
Garlic
10 ounce
Barramundi
(Contains: Fish)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Chili Flakes
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the chimichurri sauce, calling it delicious and a perfect complement to the mild barramundi 🍲.
- Ease of prep: Customers found this dish quick and easy to make, with accurate cook times and simple instructions.
- Suggestions: Some recommended adding extra herbs or spices to boost the couscous flavor; others suggested swapping carrots for a green vegetable.
- Portions: Several mentioned the fish portions were small; a few wished for more couscous or vegetables.
- Texture: Diners enjoyed the crispy fish skin and meaty texture, though some found the fish unevenly cut or difficult to cook consistently.
Reviews from our home cooks
This one goes in our personal Hall of Fame! We'd never had barramundi, and it was absolutely delicious, especially with the chimichurri! The lemon zest added a tasty touch to the roasted carrots, and we preferred this couscous made with vegetable stock to an earlier one made with beef stock. A bonus was that the meal was so quick and easy to prepare. If I could give this more stars, I would!
I'd never had barramundi before, and it did not disappoint. The chimichurri chutney complimented how buttery and light the fish was. Paired amazingly with the garlic couscous. Next time, I think I'll skip the lemon zest on the carrots, but that's due to personal preference.
This was a great meal! The couscous was surprising in that it held its own against the lemony carrots and barramundi. Chimichurri was a nice addition. A well-balanced flavor profile that was simple yet delicious.
The barramundi was excellent! The chimichurri was the perfect addition. The lemon zest added an interesting zip to the carrots. The couscous was boring but next time, I will dress up the flavors. I will order this again.
The Barramundi was delicious with Chimichurri. Thanks. Instead of roasting the carrots, I steamed them and added the carrot water to cook the couscous which came out with a more intense taste.
One of the best meals I've ever had! The crisp skin of the barramundi with the lemon chimichurri was divine, without mentioning the savory firmness of the couscous and sweetness of the roasted carrots...
A favorite of ours and a repeat order! We had no idea how delicious barramundi was before Hello Fresh introduced it to us. The lemon zest in so many Hello Fresh meals is another tiny addition that makes a huge difference in flavor depth on something simple like roast carrots...so perfect! The garlic couscous is such a great juxtaposition to the fish, and the chimichurri is a bright and fresh element that just completes everything really well. Love this meal! Please reconsider side portion sizes.....these seem lacking as of late!
This recipe was different than anything I have ever tried before - which is precisely the kind of experience that I am looking for in a meal box program. I did recently make the tilapia with gremolata but this flavor profile was far more intense and exciting. The barramundi was a little "Fisher" than I expected, but the bold citrus and cilantro in the chimichuri balanced it very well and I did have a beautiful sear on the skin side. The cumin was also a nice touch. The cous cous was also better in texture (firmer) than the tilapia recipe and we'll flavored with the garlic and vegetable stock. WTG with the carrots! I have seriously avoided meals here that had roasted carrots as a side because I have just gotten so "burnt out" on those. They were boring. The added zest gave them a much needed something more and I received some hearty roots (thick carrots) this round which made it a new and pleasing upgrade.
Carrots were a bit tough (big, older) and the couscous needed some spices (too bland) to make it a 4-star recipe. The barramundi and chimichurri were terrific!
I had never eaten Barramundi until I first ordered it several months ago and I have found it to be easy to cook and very tasty. This particular recipe I especially liked because of the lemony carrots and the lemony chimichurri sauce. Citrus heaven!
