Chimichurri Barramundi
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Chimichurri Barramundi

Chimichurri Barramundi

with Lemony Carrots & Garlic Couscous

We’re all about chimichurri these days. Why, you ask? Well, 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 new 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. The flavors are so harmonious that 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.

Total Time30 minutes
Prep Time5 minutes


serving amount

12 ounce


¼ ounce


1 unit


2 clove


1 teaspoon


1 teaspoon

Chili Flakes

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

10 ounce


(Contains Fish)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)



2 teaspoon

Cooking Oil


Nutrition Values

/ 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.


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



• 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

• 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 Chimichurri

• 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

• 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

• 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

• 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.

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