Barramundi

Name: Barramundi with Creamy Salsa Verde over a Roasted Veggie Jumble
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 Potato; 1 unit Poblano Pepper; 1 Onion; 1 Tomato; 1 tsp Cumin; 1 Lime; 1/4 oz Cilantro; 2 clove Garlic; 1 unit Jalapeño; 2 tbsp Sour Cream; 10 oz Barramundi; 5 tsp Olive Oil; 2 tsp Vegetable Oil; Salt; Black Pepper

with Creamy Salsa Verde over a Roasted Veggie Jumble

By Recipe0 System

Fishing for a delicious, sea-faring meal? We’ve got just the thing. Crispy, cumin-rubbed barramundi fillets are drizzled with a creamy twist on classic salsa verde. There’s sour cream, cilantro, minced onion, lime juice, garlic, jalapeño, a pinch of cumin, and olive oil. On the side, there’s a jumble of roasted sweet potatoes, poblano, onion wedges, and juicy tomato tossed with fragrant lime zest. Other meals will be verde with envy.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Potato
1 unit Poblano Pepper
1 Onion
1 Tomato
1 tsp Cumin
1 Lime
1/4 oz Cilantro
2 clove Garlic
1 unit Jalapeño
2 tbsp Sour Cream
10 oz Barramundi
5 tsp Olive Oil
2 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

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 into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 tsp (2 tsp for 4 servings).
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, 20-25 minutes.
3

Meanwhile, finely dice tomato. 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 jalapeño into rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp (1 tsp for 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 (you’ll 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.
5

Pat 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 oil in a large, preferably nonstick, pan over mediumhigh heat. Add barramundi skin sides down. Cook until skin is slightly crisp, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more.
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.

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