Sweet Thai Chili Barramundi
with Carrots, Zucchini & Scallions
- Fish
This delicious fish dish involves just six simple ingredients, one sheet pan, and 30 minutes on the clock. Get ready to whip up restaurant-worthy salmon fillets brushed with a garlicky sweet and spicy chili sauce and roasted to a juicy finish alongside tender carrots, zucchini, and scallions. It’s a light meal with clean flavors that cooks up in a flash (with minimal cleanup) for a weeknight-friendly win-win-win!
Ingredients
6 ounce
Carrot
1 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
1 clove
Garlic
10 ounce
Barramundi
(Contains: Fish)
2 unit
Scallions
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and cut scallions into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic.
In a small bowl, combine garlic and chili sauce (you’ll use it in Step 3).
In a large bowl, toss carrots and scallions with a drizzle of oil, salt, and pepper; transfer to one side of a lightly oiled baking sheet. TIP: Line sheet with parchment paper first for easier cleanup.
Toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper.
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Pat salmon* dry with paper towels and season all over with salt and pepper.
Once veggies have roasted 10 minutes, remove sheet from oven and carefully push veggies to one side.
Carefully place salmon, skin sides down, on empty side of sheet and brush with garlic chili sauce.
Return sheet to top rack and roast until salmon is cooked through and veggies are browned and tender, 8-10 minutes more. (For 4 servings, leave veggies roasting; arrange salmon on a second baking sheet and roast on middle rack.)
Divide veggies and salmon between plates. Serve.
