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Please Fave the original Here

Another gem from !

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Recipe found here: https://www.hellofresh.com/recipes/.....6acd3baf2eae67

Thoughts: Better than the previous barramundi recipe I made, but not my favorite. I feel like more lemon was needed, but then, I really really love lemon. Still, as always, the barramundi was delicious! Next to salmon it's my favorite fish!

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Recipe is as follows:

12 ounce Carrots

¼ ounce Cilantro

1 unit Lemon

2 clove Garlic

1 teaspoon Cumin

1 teaspoon Chili Flakes

2.5 ounce Israeli Couscous

1 unit Veggie Stock Concentrate

10 ounce Barramundi

2 tablespoon Olive Oil

1 tablespoon Butter

Kosher Salt

Pepper

2 teaspoon Cooking Oil

To make:

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Finely chop cilantro. Zest and quarter lemon. Peel and mince or grate garlic.

Roast Carrots
2
• 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.

Make Chimichurri
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.

Cook Couscous
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.

Cook Fish
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.

Finish & Serve
6
• Fluff couscous with a fork; season with salt and pepper. • Toss carrots with remaining lemon zest. • Divide couscous, carrots, and barramundi between plates. Top barramundi with chimichurri. Serve with remaining lemon wedges on the side.