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Chimichurri Barramundi

Chimichurri Barramundi

with Lemony Carrots & Garlic Couscous

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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 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.

Tags:Calorie Smart
Allergens:WheatFishMilk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Carrots

¼ ounce

Cilantro

1 unit

Lemon

2 clove

Garlic

1 teaspoon

Cumin

1 teaspoon

Chili Flakes

2.5 ounce

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

10 ounce

Barramundi

(ContainsFish)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate62 g
Sugar12 g
Dietary Fiber8 g
Protein34 g
Cholesterol90 mg
Sodium390 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
Utensilsarrow down iconarrow down icon
Peeler
Zester
Aluminum Foil
Baking Sheet
Small Bowl
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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. 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 a small pot over medium-high heat. Add 1 TBSP 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.

5

• While couscous cooks, pat barramundi* dry with paper towels. Season with remaining cumin, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add barramundi and cook until opaque and cooked through, 4-6 minutes per side. Turn off heat. • GRILLING ALTERNATIVE: Brush barramundi all over with a drizzle of oil (this will help prevent sticking and also add moisture). Season with remaining cumin, salt, and pepper. Line grill grates or grill pan with foil; heat over medium. Grill barramundi until opaque and cooked through (we suggest 4-6 minutes per side, but grills can vary).

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 chimichurri. Serve with remaining lemon wedges on the side.