Smoked Paprika Barramundi with Lemon Brown Butter and Mashed Sweet Potatoes

This dish brings together the best of land and sea with a smoky, crispy fish fillet and a rich, nutty brown butter sauce. The barramundi is seasoned with smoked paprika for a subtle heat, then pan-seared until golden. A quick lemon and scallion brown butter sauce adds brightness and depth.

On the side, creamy mashed sweet potatoes get a tangy boost from sour cream, while roasted broccoli adds a satisfying crunch. It’s a balanced, flavorful meal that comes together in under 40 minutes.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView 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

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Cut broccoli into small florets. Toss with 2 teaspoons oil, salt and pepper. Spread on one side of the baking sheet.
3. Pierce sweet potatoes several times with a fork. Place on the other side of the baking sheet. Roast for 25-30 minutes, until broccoli is tender and sweet potatoes are soft.
4. Meanwhile, pat barramundi dry. Season both sides with smoked paprika, salt and pepper.
5. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add barramundi, skin-side down if skin-on. Cook 3-4 minutes until skin is crispy. Flip and cook 2-3 minutes more until fish is opaque and flakes easily. Transfer to a plate.
6. Reduce heat to medium. Add remaining 2 teaspoons oil and 3 tablespoons butter to the skillet. Cook, stirring, until butter turns golden brown and smells nutty, about 2 minutes.
7. Remove from heat. Stir in juice of half the lemon and sliced scallions. Season with salt and pepper.
8. When sweet potatoes are cool enough to handle, peel and mash in a bowl. Stir in sour cream, salt and pepper to taste.
9. Serve barramundi with mashed sweet potatoes and roasted broccoli. Drizzle brown butter sauce over fish. Garnish with remaining lemon wedges.

Recipe Tips

FAQ

Can I use another fish instead of barramundi?

Yes, any firm white fish like cod, halibut or sea bass works well. Adjust cooking time as needed.

How do I know when the brown butter is ready?

The butter will melt, foam and then the milk solids will turn golden brown. It will smell nutty and fragrant.

Can I make this dairy-free?

Substitute the butter with a plant-based butter and use dairy-free sour cream. The flavor will differ slightly.