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Barramundi Fillets With Roasted Sweet Potatoes and Brussels Sprout Chips


Barramundi Fillets With Roasted Sweet Potatoes and Brussels Sprout Chips Recipe

Ingredients:
  • 1 small shallot, minced (about 11/2 teaspoons)
  • 3 teaspoons fresh lime juice, divided
  • 1 1/4 teaspoons finely grated lime peel
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon honey
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 3/4 pounds red-skinned sweet potatoes (yams)
  • 5 tablespoons unsalted butter, room temperature, divided
  • 1 teaspoon chopped fresh thyme
  • Pinch of freshly grated nutmeg
  • 1/4 cup warm whole milk
  • 8 ounces brussels sprouts, leaves separated, cores discarded
  • 4 5-to 6-ounce barramundi fillets
Directions:
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