Smoked Paprika Barramundi with Brown Butter Sauce and Mashed Potatoes

This restaurant-quality dish features crispy barramundi fillets coated in smoked paprika, pan-seared to perfection and finished with a rich brown butter sauce brightened with lemon and scallions. On the side, creamy sour cream mashed potatoes and tender roasted broccoli round out the meal.

It’s a balanced, flavorful dinner that comes together in about 35 minutes. The smoky spice of the paprika pairs beautifully with the nutty brown butter, while the lemon adds a fresh zing. Perfect for a weeknight or a special occasion.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Preheat oven to 425°F. Bring a pot of salted water to a boil. Dice potatoes into 1-inch cubes. Boil potatoes until tender, about 15 minutes. Drain and return to pot.
2. While potatoes cook, cut broccoli into florets. Toss with 2 tsp cooking oil, salt and pepper. Spread on a baking sheet and roast until tender and lightly browned, about 20 minutes.
3. Pat barramundi fillets dry. Season all over with smoked paprika, salt and pepper.
4. Heat 2 tsp oil in a non-stick skillet over medium-high heat. Cook barramundi skin-side down until crispy, about 4 minutes. Flip and cook until just cooked through, 2-3 minutes more. Transfer to a plate.
5. Reduce heat to medium. Add butter to the skillet. Cook, swirling, until butter turns golden brown and smells nutty, about 2 minutes. Remove from heat. Stir in lemon juice (from half the lemon) and sliced scallions.
6. Mash potatoes with sour cream, salt and pepper to taste. Add a splash of water or milk if needed.
7. Serve barramundi with mashed potatoes and roasted broccoli. Drizzle brown butter sauce over fish.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any firm white fish like cod, halibut or sea bass works well.

Can I make this dairy-free?

Use a dairy-free butter substitute and skip the sour cream or use a plant-based alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.