Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Slice sweet potatoes into ½-inch-thick rounds. Halve, peel, and cut onion into ½-inch-thick wedges.

In a small bowl, combine sour cream with half the chimichurri.

In a large bowl, toss sweet potatoes and onion with a drizzle of oil, half the Fry Seasoning (all for 4 servings), a pinch of salt, and pepper.

Spread out sweet potatoes and onion on one half of a foil-lined baking sheet (for 4, spread out across entire baking sheet). Roast on top rack for 10 minutes (you’ll add the barramundi then).

Meanwhile, in a second small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4), a pinch of salt, and pepper.

Pat barramundi* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a plate. Spread tops with creamy chimichurri mixture; top with panko mixture, pressing firmly to adhere (no need to coat undersides).

Once veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to opposite side of sheet. Carefully add coated barramundi, skin sides down; return to top rack and roast until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4 servings, leave veggies roasting; add barramundi to a second oiled baking sheet and roast on middle rack.)

Once veggies have roasted 10 minutes, remove from oven and add a drizzle of oil to opposite side of sheet. Carefully add coated barramundi, skin sides down; return to top rack and roast until veggies are browned and tender and barramundi is cooked through, 10-15 minutes. (For 4, leave veggies roasting; add barramundi to a second oiled baking sheet and roast on middle rack.)

Divide barramundi and veggies between plates. Drizzle with remaining chimichurri and serve.