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
Yukon Gold Potatoes
1 unit
Lemon
10 ounce
Barramundi
(Contains: Fish)
2 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Scallions
8 ounce
Broccoli Florets
1 teaspoon
Smoked Paprika
Not included in your delivery
6 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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.
