---
title: "Barramundi over Corn & Poblano Hash"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/barramundi-over-corn-and-poblano-hash-5f4407b4e140a342bc6641d1
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Fish
tags:
  - Calorie Smart
  - Sodium Smart
  - Spicy
  - Carb Smart
rating: 4.5
rating_count: 4000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many enjoyed the combination of flavors, especially the barramundi. Some found it less flavorful than previous versions."
  - theme: Suggestions
    text: "Consider substituting mahi-mahi for a skinless option, or tilapia as an alternative fish choice."
nutrition:
  calories: 340
  protein: 32
  fat: 8
  saturated fat: 2
  carbohydrates: 33
  sugar: 13
  fiber: 6
  cholesterol: 75
  sodium: 115
  potassium: 950
  calcium: 30
  iron: 1.3
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/barramundi-over-corn-poblano-hash.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat #oven{} to 425 degrees. Wash and dry all produce. Dice @potatoes{8%oz} into 1/2-inch pieces. Core, deseed, and dice @long green pepper{1%unit} into 1/2-inch pieces. Halve, peel, and dice half the @onion{1%unit} into 1/2-inch pieces; mince a bit of onion until you have 1 TBSP (dice whole onion for 4; mince until you have 2 TBSP). Drain @corn{1%unit} and pat very dry with @paper towels{}.

Toss potatoes, poblano, diced onion, and corn on a #baking sheet{} with a large drizzle of @olive oil{}, half the @southwest spice blend{2%tbsp} (you'll use the rest later), @black pepper{1%tsp}, and a couple big pinches of @salt{1%tsp}. Roast on top rack until veggies are tender and lightly browned, ~{20%minutes} to ~{25%minutes}. (For 4 servings, divide veggies between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

While veggies roast, finely dice @tomato{1%unit}. Zest and quarter @lime{1%unit}. In a #small bowl{}, combine tomato, minced onion, a squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.

In a second #small bowl{}, combine @sour cream{2%tbsp}, a squeeze of lime juice, and lime zest to taste. Add @water{} 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat @barramundi{8%oz} dry with paper towels and season all over with salt and pepper. Season flesh sides with remaining Southwest Spice; rub to evenly coat. Heat a large drizzle of olive oil in a #large pan{} (preferably nonstick) 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.

Divide veggie hash between plates and top with barramundi, lime crema, and salsa fresca. Serve with remaining lime wedges on the side.