Panko-Crusted Chimichurri Barramundi

Name: Panko-Crusted Chimichurri Barramundi with Roasted Sweet Potatoes & Red Onion
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Barramundi; 1 tablespoon Fry Seasoning; 1 unit Red Onion; 2 ounce Chimichurri Sauce; ¼ cup Panko Breadcrumbs; 2 unit Sweet Potatoes; 1.5 tablespoon Sour Cream; Salt; Pepper; Cooking Oil; Olive Oil

with Roasted Sweet Potatoes & Red Onion

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This colorful sheet pan dinner has it all: tender orange sweet potatoes, roasted red onion, and—of course—flaky barramundi roasted with a creamy green chimichurri and golden panko. The delicate, mild fish is a perfect canvas for the herby flavors of the chimichurri, while the crisp topping delivers a satisfying crunch!

Tags:

Calorie Smart

•Protein Smart

•Fiber Smart

Allergens:

Fish

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Barramundi

(Contains: Fish)

1 tablespoon

Fry Seasoning

1 unit

Red Onion

2 ounce

Chimichurri Sauce

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

2 unit

Sweet Potatoes

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories580 kcal

Fat28 g

Saturated Fat6 g

Carbohydrate50 g

Sugar11 g

Dietary Fiber7 g

Protein33 g

Cholesterol85 mg

Sodium540 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Aluminum Foil

•Baking Sheet

•Small Bowl

•Paper Towel

Instructions

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Slice sweet potatoes into ½-inch-thick rounds. Halve, peel, and cut onion into ½-inch-thick wedges.

• In a large bowl, toss sweet potatoes and onion with a drizzle of oil, half the Fry Seasoning (all for 4 servings), a pinch of salt, and pepper. • Spread out sweet potatoes and onion on one half of a foil-lined baking sheet (for 4, spread out across entire baking sheet). Roast on top rack for 10 minutes (you'll add the barramundi then).

• In a small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt, and pepper. • In a separate small bowl, combine sour cream with half the chimichurri. • Pat barramundi dry with paper towels; season all over with salt and pepper. Place, skin-sides down, on a plate. Spread tops with chimichurri mixture; top with panko mixture, pressing firmly to adhere (no need to coat undersides). • Once veggies have roasted 10 minutes, add a drizzle of oil to opposite side of baking sheet. Add coated barramundi, skin-sides down, and roast on top rack until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4 servings, leave veggies roasting; add barramundi to a second baking sheet and roast on middle rack.)