Seared Barramundi with Lemony Couscous
plus Steamed Asparagus & Basil Aioli
- Fish
- Eggs
- Wheat
- Milk
Now with more couscous! 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!
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Asparagus
1 unit
Lemon
10 ounce
Barramundi
(Contains: Fish)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Garlic Powder
¾ cup
Israeli Couscous
(Contains: Wheat)
ounce
Carrot Slices
1 ounce
Basil Paste
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fish's taste, while the basil aioli received mixed reviews; some found it delicious, others preferred less mayo.
- Ease of prep: Quick and simple to prepare, with pre-sliced carrots saving time. The crispy skin technique worked well for most.
- Suggestions: Consider toasting couscous in butter before boiling. Try adding lemon juice to the aioli for brightness.
- Leftovers: Fish didn't hold up well as leftovers; best enjoyed fresh on the day it's cooked.
- Couscous: Opinions varied; some loved the lemony, buttery flavor, while others found it too creamy or unfamiliar.
