Panko-Crusted Chimichurri Barramundi
with Roasted Sweet Potatoes & Red Onion
- Fish
- Wheat
- Milk
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!
Ingredients
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
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Slice sweet potatoes into 1⁄2-inch-thick rounds. Halve, peel, and cut onion into 1⁄2-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 servings), 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 creamy chimichurri mixture; top with panko mixture, pressing firmly to adhere (no need to coat undersides). • Once veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to opposite side of sheet. Carefully add coated barramundi, skin sides down; return to top rack and roast until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4, leave veggies roasting; add barramundi to a second oiled baking sheet and roast on middle rack.)
• Divide barramundi and veggies between plates. Serve with remaining chimichurri on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The chimichurri sauce is a standout — herby, tangy, and a perfect match for the mild, flaky barramundi. Some found the chimichurri too spicy; use less if you prefer a milder finish 🌶️.
- Ease of prep: This is a straightforward sheet pan dinner that most found quick and easy to pull together on a weeknight.
- Suggestions: The panko crust can turn soggy from the sour cream and chimichurri mixture — try pressing the panko on firmly and patting the fish very dry for a crispier result. Some had success using an air fryer to crisp the coating, and a few recommended searing the fish in a pan before baking for better texture.
- Leftovers: This dish is best eaten fresh — the panko softens and the fish skin can become gummy when reheated, so plan to serve it right away.
- Vegetables: Many customers enjoyed the sweet potatoes and roasted red onion, but quite a few felt the veggies needed more cooking time than the recipe suggests — slice them thinner or add 5–10 extra minutes for better browning. Adding a green vegetable like broccoli, asparagus, or green beans was a popular way to round out the meal 🥦.
Reviews from our home cooks
The Hello Fresh barramundi is so nice. It's a thick cut and fresh tasting. This prep with panko was crispy and succulent. The sweet potatoes were abundant for this meal. Mine never got brown despite cooking them twice as long and flipping them. I'll add more time next time. Overall a great meal.
Roasted sweet potatoes and red onion were delectable! The barramundi has such a nice flavor and texture. Would have preferred the skin slightly more crispy. Next time I will cook it a bit longer. The chimichurri sauce was tangy and herbaceous-the perfect accompaniment! Plus, it's fun to say!
I love the barramundi (sea bass) type fish. Was tender, flaky & really loved the chimichuri on it. I would peel the sweet potatoes next time just because I have trouble chewing the skins & I might sprinkle a bit of brown sugar on the potatoes & serve with a little butter & sour cream on top of them.
I really loved the idea of using Chimichurri to adhere the Panko. It also had an excellent amount of Sweet Potato for the side. More meals like this please!
This was delicious. Loved the chimichurri and panko. More recipes with chimichurti. Glad this didn't come with carrots as that gets repetitive.
OMG! That Barramundi is out of this world!!! And the roasted sweet potatoes and onions are the perfect side dish!!! One of my favorites so far!!!
Easy to make and tasted good - fish was a bit dry with the panko breadcrumbs. Sweet potatoes tasted excellent with the purple onion.
This is surprisingly awesome despite its looks. This is the second time we order it. The first time we felt the sides were too little so we bought more sweet potatoes and onions but it ended up being uneven. We will keep it as is next time
This was delicious. The addition of the chimichuri to the sour cream to bind the panko to the fish was perfect. And it will definitely be on my list to get again
Delicious. The sweet potatoes had the right mix of sweet and salty, but still tasted healthy! Just love barramundi with the chimichurri
