Barramundi with Zesty Cilantro Sauce

🥘 Ingredients

• barramundi
  12 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  2 whole
• chili flakes
  ½ tsp
• cilantro
  ½ cup
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic
  4 clove
• israeli couscous
  1 c
• lemon
  1 whole
• olive oil
  3 tbsp
• salt
  1 tsp
• veggie stock concentrate
  1 tsp

🍳 Cookware

• baking sheet
• small bowl
• small pot
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Toss carrot on a foil-lined baking sheet with a drizzle of olive oil , salt , and black pepper . Roast until tender and slightly charred ⏱️ 15 minutes .

   carrot: 2 whole, olive oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While carrots roast, in a small bowl , combine cilantro , half the cumin , half the lemon zest, 2 tbsp 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 cup, cumin: 1 tsp, lemon: 1 whole, garlic: 4 clove, chili flakes: ½ tsp
4. 

   4

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

   butter: 2 tbsp, israeli couscous: 1 c, veggie stock concentrate: 1 tsp
5. 

   5

   While couscous cooks, pat barramundi dry with paper towels. Season all over with remaining cumin, salt, and black pepper. Heat cooking oil in a large pan over medium-high heat. Cook barramundi until opaque and flaky ⏱️ 3 minutes per side.

   barramundi: 12 oz, cooking oil: 1 tbsp
6. 

   6

   Fluff couscous with a fork; season with salt and black pepper. Serve barramundi topped with zesty cilantro sauce, alongside roasted carrots and couscous.