An ideal dish for the warmer months! A sweet summer corn purée compliments the tender Barramundi fillet, which is pan-seared to flaky perfection. A fresh fennel and roasted red pepper salad provides the perfect acidic, punchy balance this dish needs.
The quality of the fish and the interesting and delicious seasonings were great. This is a perfect dish for those who want non spicy but flavorful food.
Puree was amazing
I like the uniqueness of this dish, I would say Australian-inspired? wasn't sure how it would be but cooked perfectly
This was delish, you could offer the pepper/fennel salad as a larger dish and I would order it. Everything was so so good
It was good, but that unexpected crunch from the fennel brought it to the top!
sooo delicious! But would have preferred a slightly larger portion.
Great fish and great flavor
there was very little salad on side
Barramundi, Butter, Calcium Chloride, Citric Acid, Corn, Corn Starch, Extra Virgin Olive Oil, Fennel, Garlic Powder, Ground Black Pepper, Kosher Salt, Lemon Juice, Red Peppers, Roasted Red Peppers, Salt, Sugar, Water, Whole Milk
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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