Crisp-skinned seared barramundi comes served with a smooth pasilla chili sauce that captures the warmth and subtle spice of Mexican tradition. A colorful medley of baby carrots, tender green beans, and young zucchinis glazed with agave adds brightness and texture.
Nutritional facts
Protein
40g
Carbs
23g
Calories
480kcal
Fat
30g
Ingredients
Baby Carrots, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Plum Tomato, Black Pepper, Garlic, Agave Syrup, Zucchini, Onion, Kosher Salt, Green Beans, Apple Cider Vinegar, Thyme, Barramundi, Pasilla Pepper Powder
Contains fish.
Reviews
3.8
Based on 68 reviews
Donald · 05/11/26
Altary · 05/08/26
Russell · 05/08/26
Andrea · 05/07/26
Montserrat · 05/07/26
Ed · 05/06/26
Veggies were extra crunchy❤️
Catherine · 05/06/26
eli · 05/06/26
Robbin · 05/06/26
not enough seasoning
Kris · 05/05/26
Cindy · 05/05/26
June · 05/03/26
No need for the red sauce. Excellent fish and veggies.
Gary · 05/02/26
The fish was well cooked, not overcooked, just right. However, the veggies were not "al dente" or crip....they were soggy. You need to cook the veggies so that they are not so mushy.
Vilma · 05/01/26
This meal looked beautiful, and I was really looking forward to it. After heating, I discovered that the green beans which were probably 40% of the meal were RAW!. As in not cooked at all! I separated them and microwaved for 3 min to get them tender enough to eat.. The fish, sauce and other vegetables were all very good. Serious lack of quality control from whoever cooked this meal. Really upset!
james · 05/01/26
baking time should be longer, since after 15min at 350F fish was still cold
pablo · 05/01/26
Marilyn · 04/30/26
snappy fresh veggies Tasty and fish cooked to perfection.
Renay · 04/30/26
The fish wasn't exactly seared much and the veggies were kind of plain. The agave sauce was just nasty, neither of us could eat it. It was decent but not spectacular.
Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
