Smoky Paprika Barramundi with Brown Butter and Sour Cream Mashed Potatoes

This dish brings together crispy, smoky barramundi fillets with a rich brown butter sauce, creamy mashed potatoes and tender roasted broccoli. The smoked paprika rub gives the fish a beautiful color and depth, while the brown butter with scallions and lemon adds a nutty, bright finish.

Perfect for a weeknight dinner that feels special, this recipe is balanced and satisfying. The mashed potatoes are made extra creamy with sour cream and the roasted broccoli adds a nice crunch. It’s a complete meal that’s sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. 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.
3. 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.
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 barramundi, skin sides down, to a second lightly oiled baking sheet. Roast on middle rack until cooked through, 10-12 minutes.
5. 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.
6. Divide mashed potatoes, barramundi and broccoli between plates. Top potatoes and barramundi with brown butter and sprinkle with scallion greens. (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.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

Yes, you can substitute barramundi with other firm white fish like cod, halibut or sea bass. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can use dairy-free butter and sour cream alternatives. The brown butter flavor will be slightly different but still delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to maintain crispiness.