Seared Barramundi with Lemony Couscous

Name: Seared Barramundi with Lemony Couscous plus Steamed Brussels Spouts & Basil Aioli
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Lemon; 4 tablespoon Mayonnaise; 1 ounce Basil Paste; 1 teaspoon Garlic Powder; 10 ounce Barramundi; 1 unit Veggie Stock Concentrate; 8 ounce Brussels Sprouts; ¾ cup Israeli Couscous; Salt; Pepper; Cooking Oil; Olive Oil; Butter; 6 ounce Carrot Slices

plus Steamed Brussels Spouts & Basil Aioli

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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.

Tags:

High Protein

•Quick

•New

Allergens:

Eggs

•Fish

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories810 kcal

Fat47 g

Saturated Fat11 g

Carbohydrate58 g

Sugar7 g

Dietary Fiber7 g

Protein39 g

Cholesterol145 mg

Sodium500 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

•Small pot

•Small Bowl

•Paper Towel

•Large Pan

Instructions

• 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.