Chimichurri Barramundi
with Garlic-Parsley 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: Carrots, Barramundi, Red Potatoes (Red Potatoes, Sodium Metabisulfite (Added To Maintain Color)), Olive Pomace Oil (Refined Olive Pomace Oil, Extra Virgin Olive Oil), Garlic, Cilantro, Parsley, Jalapeño Peppers, Roasted Garlic Oil (Olive Pomace Oil (Refined Olive Pomace Oil, Extra Virgin Olive Oil) Garlic), Water, Green Onions, Onions, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Sea Salt, Vinegar, Lemon Juice, Lime Juice (Water, Lime Juice From Concentrate), Black Pepper, Dried Parsley, Dried Chives, Lime Powder (Citric Acid, Natural Lime Flavor)
The nutrition facts are based off of the recommended serving size. Serving Size = 1 Tray (349g)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Carrots
Barramundi
(Contains: Fish)
Red Potatoes
Olive Pomace Oil
Garlic
Cilantro
Parsley
Jalapeño Peppers
Roasted Garlic Oil
Water
Green Onions
Onions
Apple Cider Vinegar
Sea Salt
Vinegar
Lemon Juice
Lime Juice
Black Pepper
Dried Parsley
Dried Chives
Lime Powder
Nutrition Values
Cooking Steps
Refer to the back of the meal sleeve for precise heating instructions for your meal.
