Seared Barramundi with Lemony Couscous
plus Steamed Brussels Spouts & Basil Aioli
- Eggs
- Fish
- Wheat
- Milk
You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. The flavor of buttery, flaky barramundi truly shines when it's sprinkled with salt and pepper and seared to perfection. Lemon-garlic pearl couscous forms a hearty base, and steamed carrots make a sweet and simple side. A dollop of basil aioli brings the dish together with a creamy, herby hit of summer flavor! The serving of protein food in this product is high in protein. See nutrition information for total fat, cholesterol, and sodium content.
Ingredients
1 unit
Lemon
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Basil Paste
1 teaspoon
Garlic Powder
10 ounce
Barramundi
(Contains: Fish)
1 unit
Veggie Stock Concentrate
8 ounce
Brussels Sprouts
¾ cup
Israeli Couscous
(Contains: Wheat)
6 ounce
Carrot Slices
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, wash and dry produce. • Quarter lemon. • In a small bowl, combine mayonnaise, basil paste, half the garlic powder, salt, and pepper.
• Pat barramundi* dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more. • Turn off heat; transfer fish to a plate. Wipe out pan.
• Heat pan used for barramundi over medium-high heat. Once pan is hot, add a drizzle of olive oil, carrots, and ¼ cup water (for 4 servings, you may need to work in batches, adding another ¼ cup water between batches). Cover and steam until carrots begin to soften, 2-3 minutes. • Turn off heat; season with salt and pepper.
• Stir remaining garlic powder, 1 TBSP butter, and a squeeze of lemon juice into pot with couscous (use 2 TBSP butter and a big squeeze of lemon juice for 4 servings). • Taste and season with salt and pepper if desired.
• Dollop basil aioli in center of each plate. Divide couscous, carrots, and barramundi between plates in separate sections around aioli. Serve.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the basil aioli, calling it "incredible" and "perfect" with the fish. Some found the barramundi mild and tasty.
- Ease of prep: Quick and easy to prepare, with pre-cut carrots saving time for busy families. Fish cooked quickly and simply.
- Suggestions: Consider roasting carrots instead of steaming for better flavor. Some preferred whole carrots over pre-cut for freshness.
- Portions: A few wanted more fish or vegetables; others found the serving size generous and filling.
- Texture: Some found the barramundi tender and flaky; others thought it mealy or falling apart when cooked.
