Sheet Pan Barramundi with Fall Veggies
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- 12 oz The Better Fish® Lemon Herb Butter Barramundi, frozen (no need to defrost!)
- 1 pound sweet potatoes, peeled and diced into ⅓ inch cubes
- 3 tablespoons olive oil, divided
- 2 tablespoons brown sugar
- 1 teaspoon dried rosemary leaves
- ½ pound fresh green beans, washed and trimmed
- Salt and pepper to taste
A bag of our frozen The Better Fish® Lemon Herb Butter Barramundi is the star of this easy one pan dinner! Add fresh green beans and some cozy rosemary brown sugar sweet potatoes on the side for a 30 minute recipe that packs all the flavors of fall. Recipe and photography by Jessie Johnson.
Heat oven to 425℉. Line a large baking sheet with a piece of parchment paper or a nonstick baking mat.
Place diced sweet potatoes in a large mixing bowl with brown sugar, rosemary, a pinch of salt, and 2 tablespoons of olive oil. Toss to combine.
Transfer sweet potatoes to the baking sheet and spread them in a single layer over a third of the pan.
Place frozen Lemon Herb Butter Barramundi fillets in a row down the middle of the baking sheet.
Add the green beans to the remaining third of the baking sheet. Drizzle with olive oil, then add salt and pepper to taste. Use tongs to toss beans together until they’re evenly coated with the oil and seasonings.
Transfer baking sheet to the oven and bake at 425℉ for 20-25 minutes, until roasted Barramundi flakes easily with a fork and sweet potatoes are soft.
Plate and serve immediately.
This recipe is very forgiving: use any veggies you like here! Broccoli, cauliflower, and brussels sprouts are all good in place of the green beans. Use diced red potatoes or diced butternut squash instead of sweet potato if you like.
After baking, use tongs to toss the roasted green beans with any leftover Lemon Herb Butter sauce on the pan for extra flavor.This recipe is also excellent with our Tuscan Herb Butter Barramundi fillets!