Barramundi with Zesty Cilantro Sauce

🥘 Ingredients

• barramundi
  20 oz
• black pepper
• butter
  1 tbsp
• carrots
  24 oz
• chili flakes
  ½ tsp
• cilantro
  ½ oz
• cooking oil
  1 drizzle
• cumin
  1 tsp
• garlic
  1 clove
• israeli couscous
  1 c
• lemon
  1
• olive oil
  2 tbsp
• salt
• veggie stock concentrate
  2 unit
• water
  ¾ cup

🍳 Cookware

• baking
• small pot

1. 

   1

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

   2

   Toss carrots on a foil-lined baking sheet with a drizzle of oil ( cooking oil ), salt , and black pepper .

   carrots: 24 oz, cooking oil: 1 drizzle, salt, black pepper
3. 

   3

   While carrots roast, in a small bowl, combine cilantro , half the cumin , half the zest from lemon , 2 TBSP of olive oil , a big squeeze of lemon juice, and a pinch of garlic to taste. Season with salt , black pepper , and chili flakes to taste.

   cilantro: ½ oz, cumin: 1 tsp, lemon: 1, olive oil: 2 tbsp, garlic: 1 clove, salt, black pepper, chili flakes: ½ tsp
4. 

   4

   Heat butter in a small pot over medium-high heat. Add israeli couscous and the remaining garlic. Cook, stirring often, until garlic is fragrant and couscous is lightly toasted, for ⏱️ 1-2 minutes . Stir in water and veggie 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.

   butter: 1 tbsp, israeli couscous: 1 c, water: ¾ cup, veggie stock concentrate: 2 unit
5. 

   5

   Pat barramundi dry with paper towels. Season with the 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.

   barramundi: 20 oz
6. 

   6

   Fluff couscous with a fork; season with salt and pepper. Toss carrots with the remaining lemon zest.