Sweet Thai Chili Barramundi
with Carrots, Zucchini & Scallions
- Fish
Barramundi fillets are seared skin-side down until crispy, then finished in the oven with a sweet-savory garlic chili sauce glaze. Roasted carrots, zucchini, and scallions caramelize alongside, turning tender and golden. A simple, well-balanced dinner that comes together on a single sheet pan in about 30 minutes.
Ingredients
6 ounce
Carrot
10 ounce
Barramundi
(Contains: Fish)
1 clove
Garlic
1 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
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 scallions; cut 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 barramundi* dry with paper towels; season all over with salt and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 3 minutes. Turn off heat.
Once veggies have roasted 10 minutes, remove sheet from oven and carefully push veggies to one side.
Carefully transfer barramundi to empty side of sheet, skin sides down, and brush with garlic chili sauce.
Return sheet to top rack and roast until barramundi is cooked through and veggies are browned and tender, 10-12 minutes more. (For 4 servings, leave veggies roasting; transfer barramundi to a second lightly oiled baking sheet, skin sides down, and roast on middle rack.)
Divide barramundi and veggies between plates. Serve.
