---
title: Barramundi with Creamy Salsa Verde
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/barramundi-with-creamy-salsa-verde-5dadd0a4eaa0e500686ce033"
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Fish
tags:
  - Spicy
rating: 4.5
rating_count: 7500
source_chef: Recipe Development Team
review_highlights:
  - theme: "Flavor"
    text: "Barramundi was praised for its fresh taste and great texture, with no fishy flavor. The creamy salsa verde sauce was a hit."
  - theme: "Ease of prep"
    text: "First-time barramundi cooks found the dish delicious and approachable, suggesting it is beginner-friendly."
nutrition:
  calories: 560
  fat: 25
  saturated fat: 6
  carbohydrates: 52
  sugar: 13
  fiber: 10
  protein: 33
  cholesterol: 85
  sodium: 190
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Barramundi/barramundi-with-creamy-salsa-verde.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice @sweet potatoes{4%unit} into ½-inch pieces. Core, deseed, and dice @poblano pepper{2%unit} into ½-inch pieces. Halve, peel, and cut @red onion{1%unit} 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{8%tsp}, half the @cumin{2%tsp}, @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%minutes} to ~{25%minutes}.

Meanwhile, finely dice @roma tomato{2%unit}. Using a #zester{}, zest and quarter @lime{2%unit} (quarter both limes for 4 servings). Mince @cilantro{½%oz} leaves and stems. Mince or grate 1 clove @garlic{2%clove} (2 cloves for 4). Thinly slice @jalapeno{1%unit} 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{4%tbsp}, cilantro, minced onion, juice from half the lime, a pinch of minced garlic, a pinch of minced jalapeno, a small pinch of cumin (you will 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 @australis barramundi{20%oz} 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 @vegetable oil{2%tsp} in a #large pan{} over medium-high heat. Add barramundi skin sides down. Cook until skin is slightly crisp, ~{4%minutes} to ~{5%minutes}. Flip and cook until barramundi is opaque and cooked through, ~{2%minutes} to ~{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 jalapeno if desired. Serve with any remaining lime wedges on the side.