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Spiced Barramundi

with Mediterranean Couscous & Tzatziki Sauce

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    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.

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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!

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About Blue Apron

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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!

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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!