Cumin-Crusted Barramundi with Creamy Salsa Verde and Roasted Veggies

This vibrant dish features tender barramundi fillets seasoned with cumin and pan-seared until golden. A creamy salsa verde made with sour cream, cilantro, lime and jalapeño adds a cool, tangy finish. On the side, a colorful jumble of roasted sweet potatoes, poblano pepper, onion and tomato brings smoky sweetness and a hint of lime zest.

Perfect for a weeknight dinner that feels special, this recipe balances bold flavors and textures. The fish cooks quickly while the vegetables roast, making it an efficient and satisfying meal. Serve immediately and watch it disappear!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice sweet potatoes into 1/2-inch cubes. Halve and peel the red onion, then cut into 1/2-inch wedges. Remove seeds from the long green pepper (poblano) and cut into 1/2-inch pieces. Dice the tomato into 1/2-inch pieces.
3. On the prepared baking sheet, toss sweet potatoes, onion wedges and poblano pieces with a drizzle of olive oil, salt and pepper. Roast for 20 minutes, then add the diced tomato and roast another 5 minutes until vegetables are tender and lightly charred.
4. While vegetables roast, prepare the creamy salsa verde. Finely chop cilantro (leaves and tender stems). Mince the garlic clove. Remove seeds from jalapeño and mince. Zest and juice the lime.
5. In a small bowl, combine sour cream, half the cilantro, half the minced garlic, half the jalapeño, half the lime zest and a squeeze of lime juice. Stir in a pinch of cumin, salt and pepper to taste. Set aside.
6. Pat barramundi fillets dry with paper towels. Season both sides with salt, pepper and the remaining cumin.
7. Heat a non-stick skillet over medium-high heat with a drizzle of oil. Place fillets skin-side down (if skin-on) and cook 3-4 minutes until skin is crispy. Flip and cook another 2-3 minutes until fish is opaque and flakes easily.
8. To serve, divide roasted vegetables among plates. Top with barramundi fillets. Drizzle creamy salsa verde over the fish. Garnish with remaining cilantro, jalapeño and lime zest. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, you can substitute barramundi with other firm white fish like cod, halibut or sea bass. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat fish gently in a skillet to maintain crispiness.

Can I make the salsa verde ahead of time?

Absolutely! The creamy salsa verde can be made up to a day in advance and refrigerated. Stir before serving.