Barramundi with Creamy Salsa Verde

🥘 Ingredients

• barramundi fillets
  2 pieces
• cilantro
  1 unit
• cumin
  1 tsp
• garlic
  1 cloves
• jalapeño
  1 unit
• lime
  1 unit
• olive oil
  3 tbsp
• poblano pepper
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• sour cream
  3 tbsp
• sweet potatoes
  1 unit
• vegetable oil
  1 tbsp
• water
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• large pan

1. 

   1

   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.

   sweet potatoes: 1 unit, poblano pepper: 1 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. Roast on top rack until lightly browned and tender ⏱️ 20 minutes .

   olive oil: 3 tbsp, cumin: 1 tsp
3. 

   3

   Meanwhile, finely dice roma tomato . Zest and quarter lime . Mince cilantro leaves and stems. Mince or grate 1 garlic . Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp.

   roma tomato: 1 unit, lime: 1 unit, cilantro: 1 unit, garlic: 1 cloves, jalapeño: 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 jalapeño, a small pinch of cumin, and 1 TBSP olive oil. 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: 3 tbsp, water: 2 tbsp
5. 

   5

   Pat barramundi fillets 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 . Flip and cook until barramundi is opaque and cooked through ⏱️ 2 minutes more.

   barramundi fillets: 2 pieces, vegetable oil: 1 tbsp
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 jalapeño if desired. Serve with any remaining lime wedges on the side.