Name:

HF Chimichurri Barramundi

Description

With lemony carrots & garlic couscous

Prep time 5 minutes

Cook time 30 minutes

Serves 2 or 4

Ingredients
12 oz Carrots (24 oz for 4 servings)
1/4 oz Cilantro (1.2 oz for 4)
1 Lemon
2 Cloves Garlic (4 cloves for 4)
1 tsp Cumin (2 tsp for 4)
Optional: 1 tsp Chili Flakes
2.5 oz Israeli Couscous (5 oz for 4)
1 TBSP Veggie stock Concentrate (2 TBSP for 4)
10 oz Barramundi (20 oz for 4)
Salt
Pepper
Cooking Oil (2 tsp)
Olive Oil (2 TBSP/4 TBSP)
Butter (1 TBSP/2 TBSP)

Instructions
1. Prep
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into 1/2-inch thick pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.
2. Roast Carrots
Toss carrots on a foil-lined baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and softened (20-25 minutes).
3. Make Chimichurri
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), a big squeeze of lemon juice, and a pinch of garlic to taste. Season with salt, pepper, and chili flakes (optional) to taste.
4. Cook Couscous
Heat 1 TBSP butter (2 TBSP for 4) in a small pot over medium-high heat. Add couscous and remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is a lightly toasted (1-2 minutes).
Stir in 3/4 cup water (1 1/2 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. Cook Fish
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. Finish & Serve
Fluff couscous with a fork; season with salt and pepper.
Toss carrots with reaming lemon zest.
Divide couscous, carrots, and barramundi between plates. Top barramundi with chimichurri. Serve with remaining lemon wedges on the side.

Length

35

Calories

650

Servings

2

Date Created

Created By

Jade Smidt

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