Fishing for a delicious, sea-faring meal? We’ve got just the thing. Crispy, cumin-rubbed barramundi fillets are drizzled with a creamy twist on classic salsa verde. There’s sour cream, cilantro, minced onion, lime juice, garlic, jalapeño, a pinch of cumin, and olive oil. On the side, there’s a jumble of roasted sweet potatoes, poblano, onion wedges, and juicy tomato tossed with fragrant lime zest. Other meals will be verde with envy.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 tsp (2 tsp for 4 servings).
Toss sweet potatoes, poblano, and onion wedges on a baking sheet with a large drizzle of olive oil, half the cumin, salt, and pepper. (For 4 servings, divide veggies between 2 baking sheets; roast on top and middle racks.) Roast on top rack until lightly browned and tender, 20-25 minutes.
Meanwhile, finely dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Mince cilantro leaves and stems. Mince or grate 1 clove garlic (2 cloves for 4). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp (1 tsp for 4).
In a small bowl, combine sour cream, cilantro, minced onion, juice from half the lime, a pinch of minced garlic, a pinch of minced jalapeño, a small pinch of cumin (you’ll use the rest later), and 1 TBSP olive oil (2 TBSP for 4 servings). Taste and add more garlic if desired. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Pat barramundi dry with paper towels and season all over with salt and pepper. Season flesh sides with remaining cumin; rub to evenly coat. Heat a large drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add barramundi skin sides down. Cook until skin is slightly crisp, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more.
Toss roasted veggies with tomato and lime zest; divide between bowls or plates. Place barramundi on top. Drizzle with creamy salsa verde and scatter with sliced jalapeño if desired. Serve with any remaining lime wedges on the side.