Crispy Smoked Paprika Barramundi with Brown Butter and Mashed Potatoes

This barramundi recipe is a complete meal that brings together crispy, smoky fish, creamy mashed potatoes and tender roasted broccoli. The star of the show is the barramundi fillets, 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 rich, nutty finish.

On the side, you’ll find velvety sour cream mashed potatoes and oven-roasted broccoli florets that get golden and crispy at the edges. It’s a balanced, satisfying dinner that feels special but comes together in under an hour. Perfect for a weeknight or a casual dinner party.

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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 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 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 florets 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 and 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. (TIP: If brown butter is done before the rest of the meal, reheat over low heat, stirring, for 1 minute.) Serve with 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 sea bass, cod or halibut. Adjust cooking time as needed based on thickness.

Can I make the mashed potatoes ahead of time?

Yes, you can mash the potatoes up to a day in advance. Reheat gently on the stovetop or in the microwave, adding a splash of milk or potato cooking liquid to restore creaminess.

What can I use instead of sour cream in the mashed potatoes?

You can substitute sour cream with plain Greek yogurt or crème fraîche for a similar tangy flavor and creamy texture.