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Rockin' The Kitchen | Barramundi with Creamy Salsa Verde

I had not had barramundi before HelloFresh introduced me to it multiple times. If I had to compare it to anything, I would say it's a cross between haddock and swordfish. Definitely a mild fish for those not crazy about fish in general.

Needless to say, this dish had the right amount of heat and sweet! The limey sour cream drizzle that topped this really gave it the coolness it needed to be well-rounded. 10/10 will make again!

As always, recipe and nutrition info below!

Allergens | Milk, Fish Preparation Time | 35 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings

2 Sweet Potatoes 1 Poblano Pepper 1 Red Onion 1 Roma Tomato 1 teaspoon Ground Cumin 1 Lime ¼ ounce Cilantro 2 cloves Garlic 1 Jalapeño 2 tablespoon Sour Cream (Contains Milk) 10 ounces Barramundi (Contains Fish) 5 teaspoon Olive Oil 2 teaspoon Vegetable Oil Salt Pepper

Nutrition Values / per serving Calories 560 kcal Fat 25 g Saturated Fat 6 g Carbohydrate 53 g Sugar 12 g Dietary Fiber 10 g Protein 33 g Cholesterol 85 mg Sodium 190 mg


Baking Sheet Zester Small Bowl Large Pan Paper Towel

Instructions | PDF 1 Adjust rack to top position (top and middle positions for 4 servings) 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). 2 Toss sweet potatoes, poblano, and onion wedges on a baking sheet with a large drizzle of olive oil, half the cumin (you’ll use more later), 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 (for 4 servings, zest 1 lime and quarter both). Mince cilantro. Mince or grate 1 clove garlic (2 cloves for 4). Thinly slice jalapeño into rounds; mince a few slices until you have ½ tsp (1 tsp for 4). TIP: Remove ribs and seeds from jalapeño for less heat. 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 medium-high 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 top with sliced jalapeño if desired. Serve with any remaining lime wedges on the side.

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