Crispy Panko-Crusted Barramundi with Chimichurri and Roasted Sweet Potatoes

This colorful sheet pan dinner brings together tender sweet potatoes, roasted red onion and flaky barramundi with a vibrant chimichurri and golden panko crust. The mild, delicate fish pairs beautifully with the herbaceous chimichurri, while the crispy topping adds a satisfying crunch.

Perfect for a busy weeknight, this recipe is simple to prepare and cooks entirely on one sheet pan. The barramundi stays moist and flaky and the roasted vegetables caramelize beautifully. Serve with extra chimichurri drizzled on top for a fresh finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. 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.
2. In a small bowl, combine sour cream with half the chimichurri. Spread sweet potatoes and onion on one half of a foil-lined baking sheet (for 4, spread across entire sheet). Roast on top rack for 10 minutes (you’ll add barramundi then). Meanwhile, in another small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt and pepper.
3. Pat barramundi dry with paper towels; season all over with salt and pepper. Place skin side down on a plate. Spread tops with creamy chimichurri mixture; top with panko mixture, pressing firmly to adhere (no need to coat undersides). After veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to the empty side of the sheet. Carefully add coated barramundi, skin side 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.)
4. Divide barramundi and veggies between plates. Drizzle with remaining chimichurri and serve.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, you can substitute barramundi with other mild white fish like cod, tilapia or halibut. Adjust cooking time as needed based on thickness.

What if I don't have Fry Seasoning?

You can replace Fry Seasoning with a blend of paprika, garlic powder, onion powder, salt and pepper. Use about 1/2 teaspoon of each.

Can I make this recipe ahead of time?

The roasted vegetables can be prepared in advance and reheated. For best results, cook the barramundi just before serving to maintain its crispy crust.