Smoky Barramundi with Brown Butter
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Smoky Barramundi with Brown Butter

Smoky Barramundi with Brown Butter

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

Carb Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


1 unit


1 unit

Veggie Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

8 ounce

Broccoli Florets

10 ounce


(Contains Fish)

1 teaspoon

Smoked Paprika

Not included in your delivery



6 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories660 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber7 g
Protein35 g
Cholesterol130 mg
Sodium310 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 produce. • Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Make Mashed Potatoes

• Place potatoes in a medium pot with stock concentrate and 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.

Roast Broccoli

• 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.

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 barramundi, skin sides down, to a second lightly oiled baking sheet. 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 (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 any remaining lemon wedges on the side.

Barramundi is fully cooked when internal temperature reaches 145°.