Crispy Smoked Paprika Barramundi with Brown Butter Sauce and Sides

This dish brings together perfectly crispy barramundi fillets with a rich, nutty brown butter sauce. The fish is seasoned with smoked paprika for a subtle smoky depth, then pan-seared until the skin is crackling. A quick roast in the oven ensures it stays tender and flaky inside.

On the side, creamy sour cream mashed potatoes and oven-roasted broccoli florets round out the meal. The brown butter, infused with scallions and brightened with lemon, ties everything together. It’s a balanced, satisfying dinner that feels special but comes together in under an hour.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

6 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions; preheat to 425°F. Dice potatoes into ½-inch pieces. Thinly slice scallions, separating whites from greens. Zest the lemon, then quarter it.
2. Place potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain. Return potatoes to pot; mash with sour cream and 1 tablespoon butter until smooth, adding 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 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. 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 fish skin-side down to a second lightly oiled baking sheet. Roast on middle rack until cooked through, 10-12 minutes.
5. In the same pan used for barramundi, melt 2 tablespoons butter over medium heat. Add scallion whites; cook, swirling, until butter is foamy and flecked with amber bits, 2-3 minutes. Turn off heat; squeeze in lemon juice. Stir in lemon zest; season with salt and pepper.
6. Divide mashed potatoes, barramundi and broccoli among plates. Spoon brown butter over potatoes and fish; sprinkle with scallion greens. If butter sets, reheat gently. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different fish instead of barramundi?

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

How do I know when the barramundi is cooked through?

The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F. The cooking time may vary depending on fillet thickness.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based butter and use dairy-free sour cream. The flavor will change slightly but will still be delicious.