Chimichurri Barramundi | Ready To Eat Meal
with Roasted Garlic-Parsley Red Potatoes & Baby Carrots
This simple fish dish highlights the beauty of the ingredients. A buttery barramundi fillet is marinated in garlic and herbs, then oven-roasted until flaky and tender. It’s served atop roasted garlic-parsley red potatoes with a simple roasted baby carrot side. For dipping and drizzling, we’ve included a bright, herbaceous cilantro-parsley chimichurri loaded with garlic and scallions.
Ingredients: Barramundi, Carrots, Red Potatoes (Red Potatoes, Sodium Metabisulfite (Added To Maintain Color)), Water, Olive Pomace Oil, Garlic, Parsley, Roasted Garlic Oil (Olive Pomace Oil, Garlic), White Wine Vinegar (Diluted With Water To 5% Acidity), Green Onions, Cilantro, Sea Salt, Red Onions, Lemon Juice Concentrate, Black Pepper, Dried Parsley, Dried Chives
Nutrition Per Serving
HEATING OPTION 1 - MICROWAVE HEATING TIMES MAY VARY; REHEAT CONTENTS TO 165°F.
- Remove outer packaging and pierce plastic film a few times with a fork or sharp knife to vent. Remove cup. 2. Microwave on HIGH for 2 minutes. If needed, continue to heat in 30 second intervals until desired temperature is reached. 3. Let stand for 2 minutes. Carefully remove film. Transfer contents to a plate and enjoy!
HEATING OPTION 2 - CONVENTIONAL OVEN
- Adjust rack to middle position and preheat oven to 375°F. 2. Remove outer packaging and plastic film. Remove cup; add 2 oz water to empty compartment. 3. Place tray on a baking sheet and bake for 7 minutes. If needed, continue to bake for 2-4 more minutes or until desired temperature is reached. 4. Transfer contents to a plate and enjoy!
Nutrition Per Serving
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