Smoky Barramundi with Brown Butter
plus Mashed Potatoes & Roasted Broccoli
- Fish
- Milk
Fishing for a square meal that’s bursting with flavor? We’ve got just the thing! For the main event, there’s crispy, smoked-paprika-rubbed barramundi fillets drizzled with a lemony, scallion-studded brown butter sauce. On the side, there’s roasted broccoli and sour cream mashed potatoes. It’s never been more hip to be square.
Ingredients
12 ounce
Potatoes
2 tablespoon
Sour Cream
8 ounce
Broccoli
1 unit
Lemon
10 ounce
Barramundi
(Contains: Fish)
1 teaspoon
Smoked Paprika
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Black Pepper
6 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, cut broccoli florets into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 15-20 minutes.
• While broccoli roasts, pat barramundi* dry with paper towels. Rub each fillet with a drizzle of oil. Season generously all over with salt and pepper, then rub paprika into flesh sides. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add barramundi, skin sides down; cook until skin is crispy, 3 minutes. Turn off heat. • Transfer barramundi, skin sides down, to a second lightly oiled baking sheet. Roast on middle rack until cooked through, 10-12 minutes.
• Meanwhile, heat pan used for barramundi over medium heat. Add 2 TBSP butter (4 TBSP for 4 servings) and scallion whites. Cook, carefully swirling butter, until foamy and flecked with amber brown bits, 2-3 minutes. • Turn off heat and add a big squeeze of lemon juice. Stir in lemon zest; season with salt and pepper.
• Divide mashed potatoes, barramundi, and broccoli between plates. Top potatoes and barramundi with brown butter and sprinkle with scallion greens. (TIP: If brown butter is done before the rest of the meal, reheat over low heat, stirring, for 1 minute.) Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the mild, flaky barramundi with smoky paprika and lemony brown butter sauce 🍋.
- Ease of prep: Some found it quick and simple, while others felt it used too many dishes or took longer than expected.
- Suggestions: Consider pan-searing the fish longer for crispier skin; adjust paprika to taste for preferred smokiness.
- Portions: Several mentioned small fish portions or not enough broccoli for two people.
- Leftovers: The fish reheated well and made great sandwiches the next day.
Reviews from our home cooks
Perfect amount of smoky flavor paired beautifully with roasted broccoli and creamy mashed potatoes! The only issues we had was that step 2 was confusing because it implied you had to make the potatoes completely but if you read to step 3 it mentions that while the potatoes are cooking you should do other things. Also, with the brown butter sauce, the recipe card doesn't tell you whether or not you should wipe out the excess oil from cooking the fish or if you should leave it.
I boiled the green onions with the potatoes, and added a bit of grated Colby-jack cheese when I mashed them also. Really good. I also did not fry the barramundi before baking but put it into the oven with the broccoli. They both baked in the same time (20 minutes) so that was easy and then poured the browned butter over the fish.
This was perfect! The fish was hearty. The smoked paprika rub went really well on the Baramundi. The browned butter was delicious and the roasted broccoli and mashed potatoes were fantastic sides for this fish. We could not be happier with this menu offering.
Honestly this recipe is only okay. The barramundi and brown butter sauce are lacking in flavor, and the portion size of the barramundi is small so we were still hungry after dinner. The broccoli and mashed potatoes are tasty as always but the main event is pretty disappointing.
Barramundi is always a classic at Hello Fresh for my family and this meal was no exception. The brown butter sauce with lemon gave a great burst of richness AND freshness to the fish. You also can't ever go wrong with potatoes and broccoli.
The smoked paprika made the fish so smokey, it was delicious, and made it smell a bit like bacon! The brown butter sauce is really a show stealer here, I highly recommend doubling the recommended recipe for that sauce so you have extra. How can you go wrong with butter and lemon. And hoenstly roasted broccoli is our all time favorite vegetable. You cannot go wrong. This was one of our best hello fresh meals to date.
We love your Barramundi! What a nice fish! I would not have known about this fish if not for you 😃 As I do with many of your other proteins, if I have leftovers, this makes a perfect sandwich with crusty wheat bread or sourdough, a little lettuce and a dab of mayo. In fact, you could add to your recipes if you have leftovers... Make this sandwich or add it to a quick flavored rice or a yummy mashed potato...
Best potatoes I've ever had. Probably the best barramundi recipe I've tried yet, and I can't forget that delicious brown butter sauce.
This was my first time eating barramundi. I knew it was a sort of sea bass, but what I got was a stronger flavor than I'd expected. I used the brown butter on both the fish and the broccoli to tie the flavors together.
I've never had Barramundi before, but this was so good and surprisingly easy! The brown butter sauce had way more flavor than expected and the smoked paprika seasoning was excellent, I wish I know what else was in it so I could recreate it!
