with Roasted Sweet Potatoes & Red Onion
This colorful sheet pan dinner has it all: tender orange sweet potatoes, roasted red onion, and—of course—flaky barramundi roasted with a creamy green chimichurri and golden panko. The delicate, mild fish is a perfect canvas for the herby flavors of the chimichurri, while the crisp topping delivers a satisfying crunch!
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Red Onion
1 unit
Fry Seasoning
0.5 tablespoon
Sweet Potato
2 unit
Barramundi
10 ounce
Panko Breadcrumbs
0.25 cup
Chimichurri
2 ounce
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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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.
-
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.)
-
Divide barramundi and veggies between plates. Drizzle with remaining chimichurri and serve.
580
kcal
Calories
28
g
Fat
6
g
Saturated Fat
50
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
33
g
Protein
85
mg
Cholesterol
540
mg
Sodium
with Garlic Herb Toast, Buttery Green Beans, Radishes & Potatoes
