Barramundi

Name: Barramundi with Zesty Cilantro Sauce with Lemony Carrots & Garlic Couscous
Yield: 2 servings
Ingredients: 1 Egg; 1/2 cup Israeli Couscous; 12 oz Carrot; 1 tsp Cumin; 1 Lemon; 2 clove Garlic; 10 oz Barramundi; 1 tsp Red Pepper Flakes; 1/4 oz Cilantro; 2 tbsp Olive Oil, tbsp; 2 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Zesty Cilantro Sauce with Lemony Carrots & Garlic Couscous

By Recipe0 System

We’re all about chimichurri! 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 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. Once you take a bite of the harmonious flavors, you may find it impossible to put your fork down.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1/2 cup Israeli Couscous
12 oz Carrot
1 tsp Cumin
1 Lemon
2 clove Garlic
10 oz Barramundi
1 tsp Red Pepper Flakes
1/4 oz Cilantro
2 tbsp Olive Oil, tbsp
2 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2

Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt, and pepper.
3

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.
4

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.
5

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.
6

Fluff couscous with a fork; season with salt and pepper.

Toss carrots with remaining lemon zest.

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