Chimichurri Barramundi
with Lemony Carrots and Garlic Herb Couscous
Chimichurri Barramundi
Tender barramundi gets a bright chimichurri finish, served with lemony carrots and fluffy garlic herb couscous for a fresh, flavorful dinner.
Ingredients
For 2 servings
- 10 ounce Australis Barramundi
- 12 ounce Carrots
- 1 teaspoon Chili Flakes
- ¼ ounce Cilantro
- 1 teaspoon Cumin
- 2 clove Garlic
- 2 tablespoon Garlic Herb Butter
- ½ cup Israeli Couscous
- 1 unit Lemon
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 10 teaspoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Total Time30m
Calories760
Protein36g
Carbs55g
Fat47g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, swap the garlic herb butter for a dairy-free butter or olive oil, and use a vegetable stock that fits your diet. For gluten-free, replace the couscous with rice, quinoa, or another gluten-free grain; the fish and vegetables stay the same.
What to serve with it
Serve with a crisp green salad, grilled asparagus, or roasted zucchini to add freshness and keep the plate balanced. A chilled white wine or sparkling water with citrus suits the bright herb and lemon notes.
