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Smoky Barramundi with Brown Butter

Smoky Barramundi with Brown Butter

plus a side of Mashed Sweet Potatoes & Roasted Broccoli

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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.

Allergens:FishMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

1 unit

Lemon

10 ounce

Barramundi

(ContainsFish)

2 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Scallions

8 ounce

Broccoli Florets

1 teaspoon

Smoked Paprika

Not included in your delivery

2 tablespoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Medium Pot
Potato Masher
Strainer
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.