Seared Barramundi with Lemony Couscous

🥘 Ingredients

• Israeli couscous
  1.5 c
• asparagus
  12 oz
• barramundi
  20 oz
• basil paste
  2 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• carrot slices
  4 oz
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• lemon
  2 unit
• mayonnaise
  1/2 c
• olive oil
  1 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine Israeli couscous , veggie stock concentrate , a big pinch of salt, and 1 cup water (2 cups for 4 servings). Bring to a boil, then reduce heat to low. Cook until couscous is tender, ⏱️ 7 minutes . Keep covered off heat until ready to serve.

   Israeli couscous: 1.5 c, veggie stock concentrate: 2 unit
2. 

   2

   While couscous cooks, wash and dry all produce including asparagus . Quarter lemon . In a small bowl , combine mayonnaise , basil paste , half the garlic powder , salt, and black pepper .

   asparagus: 12 oz, lemon: 2 unit, mayonnaise: 1/2 c, basil paste: 2 oz, garlic powder: 2 tsp, black pepper: 1 tsp
3. 

   3

   Pat barramundi dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of cooking oil in a large pan , preferably nonstick, over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, ⏱️ 5 minutes . Flip and cook until barramundi is opaque and cooked through, ⏱️ 3 minutes . Turn off heat; transfer fish to a plate. Wipe out pan.

   barramundi: 20 oz, cooking oil: 2 tsp
4. 

   4

   Heat the pan used for barramundi over medium-high heat. Once hot, add a drizzle of olive oil , carrot slices , and ¼ cup water (for 4 servings, you may need to work in batches, adding another ¼ cup water between batches). Cover and steam until carrots begin to soften, ⏱️ 3 minutes . Turn off heat; season with salt and pepper.

   olive oil: 1 tsp, carrot slices: 4 oz
5. 

   5

   Stir remaining garlic powder, butter , and a squeeze of lemon into the pot with couscous. Use 2 tbsp butter and a big squeeze of lemon for 4 servings. Taste and season with salt and pepper.

   butter: 2 tbsp
6. 

   6

   Dollop basil aioli in the center of each plate. Divide couscous, carrots, and barramundi between plates in separate sections around the aioli. Serve.