Chef Vergara marinates delicate barramundi in olive oil, lemon, and garlic, then grills it until the edges char just right. Fresh parsley and lemon slices keep things simple, letting the flaky fish shine through. This dish is versatile, pairing wonderfully with sides like roasted vegetables, quinoa, or a crisp salad.
Nutritional facts
Protein
71g
Carbs
2g
Calories
440kcal
Fat
21g
Ingredients
Barramundi, Lemon, Extra Virgin Olive Oil, Lemon Juice, Garlic, Italian Parsley, Thyme, Black Pepper, Kosher Salt
Contains fish.
Reviews
4.3
Based on 8 reviews
olga · 02/26/26
Bruce · 02/21/26
It is way too much fish for just one serving.
Lisa · 02/19/26
Karrie · 02/18/26
Todd · 02/18/26
Very good! Needed a side dish, though.
Debra · 02/18/26
was delicious you need to make it a meal with a side
Colette · 02/15/26
I love the fish, just wish there was a vegetable.
Vicki · 02/12/26
Sharon · 02/08/26
Fish was gray and not appealing at all. And black skin was attached. Won’t order again.
Marsha · 02/06/26
It tasted a little off, the cook time probably needs to be longer
Nicole · 02/06/26
I smothered it with old bay seasoning and it was yum. Too large for one person (I tried)
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
