Barramundi Fillets with Roasted Sweet Potatoes and Brussels Sprout Chips
4.2
(23)
Brussels sprout "chips" give crunch to this fish dish.
Ingredients
4 servings
Preparation
Step 1
Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.
Step 2
Preheat oven to 450°F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD: Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.
Step 3
Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.
Step 4
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.
Step 5
Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally. Divide sweet potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.
What to drink:
Step 6
Floral, subtly spiced Chehalem 2008 "3 Vineyard" Pinot Gris, Oregon ($19).
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Reviews (23)
Back to TopThis is just a wonderful recipe. I made it without the b-sprouts chips, serving it with a side of roasted brussels sprouts w/ pomegranate seeds and molasses instead. Superb. I couldn't get barramundi, so I used halibut Again, superb. The mashed potatoes I had came out very earthy and not sweet enough for my taste (they were Garnet type, which make a nice smooth puree, but another type might be sweeter). I added a bit more butter and a couple tablespoons of maple syrup, and it was lovely. As many others have said, the lime/vinegar/shallot drizzle is great and brings perfection to the fish. I wanted more, though, so I doubled the recipe for the drizzle. Small changes for me - I served this to guests and everyone last one of them is asking for the recipe.
Cedarbender
Ann Arbor, MI
4/17/2022
The lime vinaigrette is fantastic on the fish. I might consider subbing a carrot puree or something next time, however. I think the nutmeg and lime was a bit of an odd combination.
Anonymous
Virginia
4/8/2021
Really good combination of flavors and fairly easy to make. The vinegarette for the fish is a keeper! I reduced the cooking time for the whole sweet potato by slicing it 1 inch thick, then tossing with olive oil, salt and pepper. Even though I left the skin on, the food processor made the potatoes too smooth, and if I made this again, I would use my potato masher. The brussel sprout leaves took longer to cook than I expected. I would start them earlier and then keep them warm in the oven.
GreenJourney
ChicagoChicago
11/26/2017
Quick and tasty dinner. The brussels sprouts don't take long so keep an eye on them while cooking your fish.
Anonymous
Reno NV
11/17/2017
Really nice dish!!! I made as specified above but used freshly caught Lemon Sole that I picked up at the fish market. It was pretty easy and quick to prepare, and while I enjoyed it as is, I think I will substitute the sweet potatoes for white potatoes next time, as they're more to my taste. However I don't think the sweet potatoes necessarily overpowered the dish, as others have suggested.
ncollings
NYC
10/22/2017
Mahi Mahi worked. The best part of the dish was the yams. I put the puree back into the shells and served it as twice baked yams.
oliveguy
Scottsdale AZ
10/15/2017
This was spectacular. A really well balanced dish, flavour and texture wise. This would be a great dish to serve at a dinner party, it’s easy to prepare and it looks beautiful. I used salmon which added even more colour. I don’t agree about the sweet potato overpowering the dish, it’s lovely with the lime/nutmeg/thyme. Sublime.
acetoner
Victoria, BC
10/11/2017
For those looking for Barramundi: Trader Joe's sells it in frozen fillets. Great dish! I took the advice of others and served with roasted potatoes (Epicurious's "Tad's Roasted Potatoes" using rosemary for the herb worked well for me). I fell in love with Barramundi while visiting Sydney Australia (the casual restaurant "Lure" grilled fresh fillets along with a veggie like bok choy). So good!
willbldrco
12/24/2015
My guests all raved that this was a "restaurant quality" dish. I was unable to find barramundi, so subbed haddock, which worked very well. I wasn't sure I'd like the fish/sweet potato combination; let me tell you, it was DELICIOUS together. The vinaigrette cut the heaviness perfectly. I made the sweet potatoes well ahead and froze. They reheated perfectly.
csher902
Annapolis, MD
2/9/2012
Caveat that I did not make the brussel sprouts in this. I have never eaten or cooked Barramundi and was pleasantly surprised- it's a delicious fish and the light flavoring of the vinaigrette is a perfect complement, esp with the lime which freshens and gives a little punch to the delicate tasting fish. While the sweet potatoes were tasty, I found them to be an odd pairing with the fish since the fish is delicate and sweet potatoes (esp with milk and butter) are rich and heavy. I think a yukon mash, crispy potatoes or some other lighter vegetable would have been more appropriate? Both the fish and potatoes were delicious in themselves, just did not think they were the right pair. Will definitely make both again, though, just separately!
ahling
NYC
1/22/2011
Everyone loved this. I doubled it to feed eight people. The sweet potatoes were especially delicious, and the brussels sprout chips were also very well received. For the fish itself, I could only get haddock, and I baked it since I had so much for eight people, but it still came out flaky, moist, and delicious. I agree with previous reviewers that the sweet potatoes were a little intense compared to the fish, but they were so good that I didn't mind. I think the sides are the real stars of this dish.
amyjohanna
12/26/2009
I've made this dish twice now. The first time I skipped the puree and just served with a side of roasted root veg. The second time I followed the recipe completely and I really think the puree adds something. I didn't htink it overpowered the fish at all, you just need to vary the amt of puree for each bite to your taste. I do think ample vinaigrette is crucial so I would consider making extra. The brussel sprout leaves also make a difference - I've had issues with them burning both times so watch closely or lower your oven temp. Love this dish so much I will be serving it at my small course Thanksgiving feast. Oh, I couldn't find barramundi either time so used Turbot the last time and maybe cod the first time - liked the turbot better (may also have stood up to the puree better?).
Choirgirl21
Laurel, MD
11/24/2009
I thought the fish and vinagrette were excellent and enjoyed the brussel sprouts. I agree with one of the previous reviewers, the sweet potato mash completely dominated the meal and the flavors did not mix well. I'd recommend some roasted potatoes or simple mashed potatoes to go along with this rather than sweet potatoes.
bookwoman105
10/12/2009
The sweet potatoes were a nice contrast of sweet and sour, but they overpowered the delicate taste of the fish; they did not compliment each other. The fish with vinaigrette was tasty and would have benefited from a more traditional side-dish such as boiled potatoes with dill. The brussels sprouts seemed just a contrivance. Regarding the previous reviewers comments, how can killing fish be 'eco-friendly'?
smiles1940
9/14/2009
I just make this last night and it turned out very well and was tasty, too. I loved the creamy sweet potatoes with thyme and nutmeg. Barramundi is becoming one of my most favorite fish as it is eco- friendly.
Anonymous
Chatsworth, CA
9/13/2009
