Crispy Smoked Paprika Barramundi with Brown Butter Sauce, Mashed Potatoes and Roasted Broccoli

This barramundi recipe delivers a restaurant-quality meal right at home. The fish is seasoned with smoked paprika and pan-seared until crispy, then finished with a luscious brown butter sauce brightened with lemon and scallions. On the side, creamy sour cream mashed potatoes and tender roasted broccoli round out the plate.

It’s a balanced, flavorful dinner that comes together quickly. The smoky spice of the paprika complements the rich, nutty brown butter, while the lemon adds a fresh zing. Perfect for a weeknight when you want something special without too much fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch cubes. Toss with 2 teaspoons oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Cut broccoli into florets. Toss with 2 teaspoons oil, salt and pepper. Add to the baking sheet with potatoes for the last 10 minutes of roasting.
3. While vegetables roast, pat barramundi dry and season both sides with smoked paprika, salt and pepper.
4. Heat remaining 2 teaspoons oil in a non-stick skillet over medium-high heat. Cook barramundi skin-side down (if skin-on) for 3-4 minutes until crispy. Flip and cook 2-3 minutes more until cooked through. Transfer to a plate.
5. Reduce heat to medium. Add butter to the skillet and cook, swirling, until it turns golden brown and smells nutty, about 2-3 minutes. Remove from heat. Stir in juice from half the lemon and sliced scallions.
6. Mash the roasted potatoes with sour cream, salt and pepper to taste. Add butter or milk if needed.
7. Serve barramundi with mashed potatoes and roasted broccoli. Drizzle brown butter sauce over the fish. Garnish with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, any firm white fish like cod, halibut or sea bass will work. Adjust cooking time based on thickness.

How do I know when the brown butter is ready?

The butter will melt, foam and then the milk solids will turn golden brown. It will smell nutty and fragrant. Remove from heat immediately.

Can I make this recipe dairy-free?

Yes, use vegan butter and dairy-free sour cream. The flavor will be slightly different but still delicious.