Cumin-Rubbed Barramundi with Creamy Salsa Verde and Roasted Vegetable Jumble

This vibrant dish brings together crispy, cumin-spiced barramundi fillets and a colorful roasted vegetable jumble. Sweet potatoes, poblano pepper and red onion wedges are roasted until tender and lightly browned, then tossed with fresh tomato and fragrant lime zest. The creamy salsa verde-made with sour cream, cilantro, minced onion, lime juice, garlic and a hint of jalapeño-adds a bright, tangy finish that ties everything together.

Perfect for a weeknight dinner that feels special, this recipe is packed with flavor and texture. The barramundi cooks quickly, developing a crisp skin while staying moist and flaky inside. Serve it over the roasted veggies, drizzle with the salsa and enjoy a restaurant-quality meal at home.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Australis BarramundiView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. 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 teaspoon (2 teaspoons for 4 servings).
2. On a baking sheet, toss sweet potatoes, poblano and onion wedges with a drizzle of olive oil, half the cumin, salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes. (For 4 servings, divide between 2 sheets and roast on top and middle racks.)
3. Meanwhile, finely dice tomato. Zest and quarter the lime. Mince cilantro leaves and stems. Mince or grate 1 clove garlic (2 cloves for 4 servings). Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ teaspoon (1 teaspoon for 4 servings).
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 (reserve the rest) and 1 tablespoon olive oil (2 tablespoons for 4 servings). Taste and add more garlic if desired. Add water 1 teaspoon 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. Rub the flesh sides with remaining cumin. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add barramundi skin side down. Cook until skin is slightly crisp, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more.
6. Toss roasted veggies with tomato and lime zest. Divide among plates. Place barramundi on top. Drizzle with creamy salsa verde and scatter with sliced jalapeño if desired. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use another type of fish?

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 leftover barramundi and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

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 well before using.