Chimichurri Barramundi
with Lemony Carrots & Garlic Couscous
Chimichurri Barramundi
Flaky barramundi gets a bright chimichurri finish, served with lemony carrots and garlicky couscous for a fresh, zesty dinner that feels light yet satisfying.
Ingredients
For 2 servings
- 10 ounce Barramundi
- 12 ounce Carrots
- 1 teaspoon Chili Flakes
- ¼ ounce Cilantro
- 1 teaspoon Cumin
- 2 clove Garlic
- 2.5 ounce Israeli Couscous
- 1 unit Lemon
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 2 tablespoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time30m
Calories620
Protein34g
Carbs54g
Fat31g
Tags:
Protein SmartCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, this dish already fits well as long as any side you add skips butter or creamy dressing. For wheat-free, swap the couscous for rice, quinoa, or cauliflower rice; for fish-free, use firm tofu or chickpeas instead.
What to serve with it
Serve with a crisp green salad or simple steamed greens to keep the meal light and fresh. A little extra lemon on the side and a chilled white wine or sparkling water makes the herbaceous fish feel brighter.
