Spiced Barramundi with Mediterranean Couscous & Tzatziki Sauce

Spiced Barramundi

with Mediterranean Couscous & Tzatziki Sauce

Group Created with Sketch. 20 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 510 Cals/serving
  • View All
    Nutrition Label
    Download

Herby za’atar lends vibrant flavor to our crispy-skinned barramundi—perfectly contrasted by a dollop of creamy, cooling tzatziki sauce. It’s the ideal partner for our couscous, tossed with a sweet-and-savory mix of salsa verde-dressed kale, roasted peppers, and dates.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the kale. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.  

Cook the couscous:
2 Cook the couscous:

In a medium pot, combine the couscous, chopped dates and garlic, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil; taste, then season with salt and pepper if desired. Cover to keep warm.  

Cook & dress the kale:
3 Cook & dress the kale:

While the couscous cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the kale and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl. Stir in the salsa verde and chopped peppers. Cover with foil to keep warm. Wipe out the pan.

Cook the fish:
4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until the fish is browned and cooked through. Turn off the heat.  

Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

While the fish cooks, add the cooked couscous to the bowl of dressed kale. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the cooked fish over the finished couscous. Top the fish with the tzatziki. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the kale. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.  

2 Cook the couscous:

In a medium pot, combine the couscous, chopped dates and garlic, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil; taste, then season with salt and pepper if desired. Cover to keep warm.  

Cook the couscous:
Cook & dress the kale:
3 Cook & dress the kale:

While the couscous cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the kale and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl. Stir in the salsa verde and chopped peppers. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until the fish is browned and cooked through. Turn off the heat.  

Cook the fish:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

While the fish cooks, add the cooked couscous to the bowl of dressed kale. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the cooked fish over the finished couscous. Top the fish with the tzatziki. Enjoy!