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A beautiful filet of Barramundi—a sustainable, mild white fish—is seasoned and cooked simply to let the quality of the fish speak for itself. Chef pairs the pan-seared fish with a bright, tangy salsa verde made with fresh herbs and salty capers, plus a side of baby spinach sautéed with shallots and a touch of olive oil. A squeeze of lemon over the top brings the whole dish together.

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Nutritional facts

Protein

43g

Carbs

14g

Calories

510

Fat

37g

Ingredients

ChivesCanola and Olive Oil BlendExtra Virgin Olive OilSpinachBlack PepperCapersLemonKosher SaltBarramundiBasilItalian Parsley

Reviews

4.4

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Based on 2806 reviews

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The greens should be separated because the fish swims in the broth of the greens.

Angela Strudwick · 01/24/25

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About John DeLucie

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For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.

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