Barramundi with Creamy Salsa Verde

🥘 Ingredients

• australis barramundi
  20 oz
• cilantro
  ½ oz
• cumin
  2 tsp
• garlic
  2 clove
• jalapeno
  1 unit
• lime
  2 unit
• olive oil
  2.667 tbsp
• paper towels
• pepper
• poblano pepper
  2 unit
• red onion
  1 unit
• roma tomato
  2 unit
• salt
• sour cream
  4 tbsp
• sweet potatoes
  4 unit
• vegetable oil
  2 tsp
• water

🍳 Cookware

• baking sheet
• zester
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano pepper into ½-inch pieces. Halve, peel, and cut red onion into ½-inch-thick wedges; mince one wedge until you have 1 tsp (2 tsp for 4 servings).

   sweet potatoes: 4 unit, poblano pepper: 2 unit, red onion: 1 unit
2. 

   2

   Toss sweet potatoes, poblano, and onion wedges on a baking sheet with a large drizzle of olive oil , half the cumin , 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 .

   olive oil: 2.667 tbsp, cumin: 2 tsp, salt, pepper
3. 

   3

   Meanwhile, finely dice roma tomato . Using a zester , zest and quarter lime (quarter both limes for 4 servings). Mince cilantro leaves and stems. Mince or grate 1 clove garlic (2 cloves for 4). Thinly slice jalapeno into rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp (1 tsp for 4).

   roma tomato: 2 unit, lime: 2 unit, cilantro: ½ oz, garlic: 2 clove, jalapeno: 1 unit
4. 

   4

   In a small bowl , combine sour cream , 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.

   sour cream: 4 tbsp, water
5. 

   5

   Pat australis barramundi 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 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.

   australis barramundi: 20 oz, paper towels, vegetable oil: 2 tsp
6. 

   6

   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.