Barramundi over Corn & Poblano Hash

🥘 Ingredients

• barramundi
  12 oz
• black pepper
  to taste unit
• corn
  1 c
• lime
  1 unit
• long green pepper
  2 unit
• olive oil
  3 tbsp
• onion
  1 unit
• potatoes
  1 lb
• salt
  to taste unit
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tomato
  1 unit
• water
  as needed unit

🍳 Cookware

• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Core, deseed, and dice long green pepper into ½-inch pieces. Halve, peel, and dice half the onion into ½-inch pieces; mince a bit of onion until you have 1 TBSP. Drain corn and pat very dry with paper towels.

   potatoes: 1 lb, long green pepper: 2 unit, onion: 1 unit, corn: 1 c
2. 

   2

   Toss potatoes, long green pepper, diced onion, and corn on a baking sheet with a large drizzle of olive oil , half the southwest spice blend , black pepper , and a couple big pinches of salt . Roast on top rack until veggies are tender and lightly browned ⏱️ 20 minutes .

   olive oil: 3 tbsp, southwest spice blend: 1 tbsp, black pepper: to taste unit, salt: to taste unit
3. 

   3

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

   tomato: 1 unit, lime: 1 unit
4. 

   4

   In a second small bowl , combine sour cream , 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.

   sour cream: 2 tbsp, water: as needed unit
5. 

   5

   Pat barramundi dry with paper towels and season all over with salt and pepper. Season flesh sides with remaining southwest spice blend; rub to evenly coat. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add barramundi skin sides down. Cook until skin is slightly crisp ⏱️ 4 minutes . Flip and cook until barramundi is opaque and cooked through ⏱️ 2 minutes more.

   barramundi: 12 oz
6. 

   6

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