Smoked Paprika Barramundi with Brown Butter and Roasted Broccoli

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 and finished in the oven to achieve tender, flaky flesh. A bright squeeze of lemon and sliced scallions cut through the butter, creating a balanced and elegant sauce.

On the side, creamy sour cream mashed potatoes and roasted broccoli round out the meal. The potatoes are whipped until smooth with a touch of reserved cooking liquid, while the broccoli turns golden and crisp in the oven. Together, it’s a satisfying dinner that feels special yet approachable for any night of the week.

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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

6 ounce AsparagusView 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

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. 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. (If using asparagus instead, trim woody ends, roast until tender and lightly browned, 10-12 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 type of fish?

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 is done when it flakes easily with a fork and the internal temperature reaches 145°F. The skin should be crispy and golden.

Can I make this recipe dairy-free?

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