Panko-Crusted Chimichurri Barramundi
with Roasted Sweet Potatoes & Red Onion
Allergens: Milk, Fish, Wheat
Total: 35 min • Prep: 10 min
Ingredients
Sour Cream
1½ tablespoon
Red Onion
1 unit
Fry Seasoning
½ tablespoon
Sweet Potato
2 units
Barramundi
10 ounce
Panko Breadcrumbs
¼ cup
Chimichurri
2 ounce
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Olive Oil
1 tablespoon (tbsp)
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Cooking Oil
2 teaspoon (tsp)
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Salt
1 teaspoon (tsp)
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Black Pepper
1 teaspoon (tsp)
Cooking steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Slice sweet potatoes into ½-inch-thick rounds. Halve, peel, and cut onion into ½-inch-thick wedges. In a large bowl, toss sweet potatoes and onion with a drizzle of oil, half the Fry Seasoning (all for 4 servings), a pinch of salt, and pepper.
- In a small bowl, combine sour cream with half the chimichurri.
- Spread out sweet potatoes and onion on one half of a foil-lined baking sheet (for 4, spread out across entire baking sheet). Roast on top rack for 10 minutes (you’ll add the barramundi then).
- Meanwhile, in a second small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt, and pepper.
- Pat barramundi* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a plate. Spread tops with creamy chimichurri mixture; top with panko mixture, pressing firmly to adhere (no need to coat undersides).
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Once veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to opposite side of sheet. Carefully add coated barramundi, skin sides down; return to top rack and roast until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4 servings, leave veggies roasting; add barramundi to a second oiled baking sheet and roast on middle rack.)
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Divide barramundi and veggies between plates. Drizzle with remaining chimichurri and serve.