Chimichurri Barramundi

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, Vinegar, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Sea Salt, 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)