Smoky Paprika Barramundi with Brown Butter and Mashed Potatoes

This dish brings together crispy, smoky barramundi fillets with a rich brown butter sauce, creamy mashed potatoes and tender roasted broccoli. The combination of flavors and textures makes for a satisfying meal that feels special but is simple enough for a weeknight.

The barramundi is seasoned with smoked paprika and pan-seared until the skin is perfectly crispy, then finished in the oven. A quick brown butter sauce with scallions and lemon adds a nutty, bright finish. Serve everything together for a balanced plate that’s sure to impress.

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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

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Place potatoes in a medium pot with the veggie 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 tablespoon butter (2 tablespoons for 4 servings) until smooth, adding splashes of reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
3. While potatoes cook, cut broccoli into bite-size pieces. 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. Pat barramundi dry with paper towels. Rub each fillet with a drizzle of oil. Season generously with salt and pepper, then rub smoked paprika into the flesh side. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add barramundi skin-side down; cook until skin is crispy, about 3 minutes. Turn off heat. Transfer barramundi skin-side down to a lightly oiled baking sheet. Roast on middle rack until cooked through, 10-12 minutes.
5. Meanwhile, heat the same pan over medium heat. Add 2 tablespoons butter (4 tablespoons for 4 servings) and scallion whites. Cook, 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 sets before serving, reheat over low heat, stirring, for 1 minute. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use another type of 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.

How do I know when the barramundi is cooked through?

The fish should flake easily with a fork and be opaque throughout. An instant-read thermometer inserted into the thickest part should read 145°F.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip it. The flavor will vary, but it will still be delicious.