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 Sep 2026- Flavor: The basil aioli is the star of this dish — customers loved it with the mild, flaky barramundi, though a few found it overpowering and preferred to use less or serve it on the side.
- Ease of prep: This is a quick, straightforward meal; the pre-cut carrots saved time for many, though others preferred whole carrots for better texture and flavor.
- Suggestions: Get your pan nice and hot before adding the fish to help the skin crisp up properly. Roasting the carrots instead of steaming gives them more sweetness and flavor, as several customers discovered 🥕.
- Leftovers: The extra basil aioli kept well and was enjoyed as a dip the following day.
- Fish: Barramundi is a mild, approachable white fish that won over many first-timers — those who found it plain noted that butter and lemon juice added during cooking made a big difference.
- Carrots: Pre-sliced carrots cooked unevenly and dried out for many customers; roasting them in the oven rather than steaming in the pan produced far better results.
Reviews from our home cooks
Our first time having barramundi fish. It won't be the last. Couscous was lemony and lovely. Beautiful carrots pre cut and delicious. Only regret, I prepped the wonderful sauce and forgot it in the fridge
I really liked this dish, but the barramundi needed to have a little more time added on the cooking. However, I live at altitude, so this is generally the case anyway.
This was our first time to eat Barramundi. The fish was very fresh and cooked fairly quickly. It was a tasty and balanced meal.
SO AMAZING!!! That basil aioli was so delicious, we love couscous and fish but that basil aioli made the dinner so much better! Wonderful dinner, I dreamt of eating it again
Absolutely delicious. Love the pre cut carrots. Also love a change in protein - nice to have the variety. Barramundi skin was DELICIOUS!
Love the sauce, fish, and couscous. Love that the carrots were pre-cut--but we prefer roasted. Even though I cooked it a few minutes longer it still was still too crunchy and didn't have much flavor. I would just roast it next time--more tender and more flavorful. However, this is how I prefer to cook broccoli.
Fish was not smelly at all- perfect. Delicious/ I will order again. I'd skip the butter in the couscous (imo).
Oh my! Absolutely loved the Pesto sauce! Yummy. I used less garlic powder than per recipe and was pleased to savor the pesto than overpowering it with garlic. I did zest lemon and sprinkled it over dish as garnish. Very tasty meal.
I've never had this type of fish. Absolutely delicious and portions are generous! The cous cous and flavors were delightful !
I loved the fish, but the basil aioli was way too strong - even the smell was overpowering. The couscous was just okay - I would prefer an option to swap out the couscous for rice. I will not order this one again, but I will look for another recipe with the barramundi.
