Crispy Harissa Barramundi with Roasted Sweet Potato and Mixed Greens Salad

This vibrant sheet pan dinner brings together tender barramundi with a crunchy pepita-panko crust, roasted sweet potatoes and a bright lemony salad. The harissa-yogurt sauce adds a creamy, spicy kick that ties everything together.

Everything cooks on one pan in about 30 minutes, making it an easy weeknight meal that feels restaurant-worthy. The combination of textures and flavors-crunchy, creamy, sweet and tangy-will have you coming back for more.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry produce. Peel and dice sweet potato into 1/2-inch pieces.
2. On one side of a baking sheet, toss sweet potato with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until beginning to soften, about 10 minutes.
3. Meanwhile, in a small bowl, combine harissa aioli and yogurt. Reserve half the mixture in a separate small bowl for serving. Finely chop pepitas. Quarter the lemon. Roughly chop cilantro. In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt and pepper.
4. Pat barramundi dry with paper towels; season all over with salt and pepper. After sweet potato has roasted 10 minutes, remove sheet from oven. Carefully add barramundi, skin side down, to the empty side of the sheet. Evenly top fish with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potato is tender and fish is cooked through, 8-10 minutes more.
5. In a large bowl, whisk together juice from one lemon wedge, a drizzle of oil, salt and pepper. When sweet potato is done, transfer it to the bowl along with mixed greens. Toss to combine.
6. Divide sweet potato salad and barramundi between plates. Drizzle reserved harissa-yogurt sauce over fish and sprinkle with cilantro. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

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

Is there a dairy-free alternative for the yogurt?

You can use a plain dairy-free yogurt alternative, such as coconut or almond-based yogurt, to keep the sauce creamy.

Can I prepare this dish ahead of time?

The components are best enjoyed fresh, but you can prep the sweet potato and mix the panko topping in advance. Assemble and roast just before serving.