Smoky Barramundi with Brown Butter
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Smoky Barramundi with Brown Butter

Smoky Barramundi with Brown Butter

plus a side of Mashed Sweet Potatoes & Roasted Broccoli

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 sweet potatoes. It’s never been more hip to be square.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

2 unit

Sweet Potatoes

1 unit


10 ounce


(Contains Fish)

2 tablespoon

Sour Cream

(Contains Milk)

2 unit


8 ounce

Broccoli Florets

1 teaspoon

Smoked Paprika

Not included in your delivery

2 tablespoon

Vegetable Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate50 g
Sugar12 g
Dietary Fiber11 g
Protein35 g
Cholesterol130 mg
Sodium220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Potato Masher
Baking Sheet
Large Pan
Paper Towel



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon. • 4 SERVINGS: Zest and halve 1 lemon; quarter second lemon.

Make Mashed Potatoes

• Place sweet 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. Drain and return sweet potatoes to pot. • Mash with sour cream and 1 TBSP butter until smooth. Season generously with salt and pepper. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter.

Roast Broccoli

• While sweet 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.

Cook Fish

• 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 to a second lightly oiled baking sheet (skin sides down). Roast on middle rack until cooked through, 10-12 minutes.

Make Brown Butter

• Meanwhile, heat pan used for barramundi over medium heat. Add 2 TBSP butter and scallion whites. Cook, carefully swirling butter, until foamy and flecked with amber brown bits, 2-3 minutes. • Turn off heat and squeeze in juice from half the lemon. Stir in lemon zest and season with salt and pepper. • 4 SERVINGS: Use 4 TBSP butter.

Finish and Serve

• Divide sweet potatoes, barramundi, and broccoli between plates. Top sweet potatoes and barramundi with brown butter and sprinkle with scallion greens. • Cut remaining lemon into wedges and serve on the side. • TIP: If brown butter is done before the rest of the meal, reheat over low heat, stirring, for 1 minute.