Barramundi over Corn & Poblano Hash

🥘 Ingredients

• barramundi
  8 oz
• black pepper
  1 tsp
• corn
  1 unit
• lime
  1 unit
• long green pepper
  1 unit
• olive oil
• onion
  1 unit
• paper towels
• potatoes
  8 oz
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  2 tbsp
• tomato
  1 unit
• water

🍳 Cookware

• oven
• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Core, deseed, and dice long green pepper into 1/2-inch pieces. Halve, peel, and dice half the onion into 1/2-inch pieces; mince a bit of onion until you have 1 TBSP (dice whole onion for 4; mince until you have 2 TBSP). Drain corn and pat very dry with paper towels .

   potatoes: 8 oz, long green pepper: 1 unit, onion: 1 unit, corn: 1 unit, paper towels
2. 

   2

   Toss potatoes, poblano, diced onion, and corn on a baking sheet with a large drizzle of olive oil , half the southwest spice blend (you'll use the rest later), black pepper , and a couple big pinches of salt . Roast on top rack until veggies are tender and lightly browned, ⏱️ 20 minutes to ⏱️ 25 minutes . (For 4 servings, divide veggies between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

   olive oil, southwest spice blend: 2 tbsp, black pepper: 1 tsp, salt: 1 tsp
3. 

   3

   While veggies roast, finely dice tomato . Zest and quarter lime . In a small bowl , combine tomato, minced onion, a squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.

   tomato: 1 unit, lime: 1 unit
4. 

   4

   In a second small bowl , combine sour cream , a squeeze of lime juice, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: 2 tbsp, water
5. 

   5

   Pat barramundi dry with paper towels and season all over with salt and pepper. Season flesh sides with remaining Southwest Spice; rub to evenly coat. Heat a large drizzle of olive oil in a large pan (preferably nonstick) over medium-high heat. Add barramundi skin sides down. Cook until skin is slightly crisp, ⏱️ 4 minutes to ⏱️ 5 minutes . Flip and cook until barramundi is opaque and cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes more.

   barramundi: 8 oz
6. 

   6

   Divide veggie hash between plates and top with barramundi, lime crema, and salsa fresca. Serve with remaining lime wedges on the side.