Smoky Barramundi with Brown Butter
plus Mashed Potatoes & Roasted Asparagus
- Milk
- Fish
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
1 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
ounce
Broccoli
1 unit
Lemon
8 ounce
Asparagus
10 ounce
Barramundi
(Contains: Fish)
1 teaspoon
Smoked Paprika
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
6 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black 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 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.
While potatoes cook, cut broccoli 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 any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the smoky paprika-rubbed barramundi, finding it flaky and delicious. Some found the brown butter sauce enhanced the dish beautifully.
- Ease of prep: Several found it simple to make, with some opting to pan-cook the fish entirely for a quicker meal.
- Suggestions: Consider air frying the fish for a healthier option. Some preferred roasting potatoes instead of mashing for added texture.
- Leftovers: The fish portion was too small for some; others wished for larger vegetable servings.
- Pairings: A few suggested garlic mashed potatoes or cauliflower rice as tasty alternatives to plain mashed potatoes.
Reviews from our home cooks
I LOVE this fish!! Absolutely delicious recipe with the smoky paprika! I could put this fish on a weekly rotation, it's that good! Not too sure about the nutrition value cooking it in oil, next time I order it I'm going to use my air fryer and spray olive oil.
I decided to roast the potatoes with asparagus, carrots, and sliced lemons, instead of the mash. The flavors were delicious and bright! The fish turned out wonderful as well, with crispy skin, and the brown butter sauce hit the perfect tone. I would definitely make it again!
Enjoyed this meal very much. The fish very flavorful and paired with the asparagus and potatoes made the perfect meal. This was one of our favorites. Hopefully it will be offered frequently.
Directions for making brown butter works, but took longer than you estimated (difference between electric and gas?).
I love this fish and the way it is prepared. We also enjoy the composition of the whole meal, with the fish, potatoes, and asparagus. I also enjoy the taste of the paprika and the brown butter.
Just need to put on recipe card what to do with the vegetable stock packet. I added it to the brown butter sauce & it was fine. I think that's where it should go but there's zero info on the card. Very good meal this one.
The fish was excellent. Love the nutritional value of the fish and green beans. I'd suggest a few different potato types.
Loved the Barramundi!! This whole meal was really tasty. The only problem was the broccoli was very tough this time. We have had the broccoli a lot and this was the first time it being that way.
The skin on the barramundi was not crispy, rather kind of soggy. And potatoes did not go with this meal. Possibly fried or oven roasted potatoes, but not mashed. Underwhelming meal.
The brown butter sauce was but really did not enjoy it as much as a lighter, less cooked sauce. It was just not as fresh a flavor to contrast the fish. Still a good meal but not our top fave.
