Smoky Paprika Barramundi with Brown Butter Sauce and Roasted Broccoli

This dish brings together crispy, smoky barramundi fillets and a rich, nutty brown butter sauce with bright lemon and scallions. Served alongside creamy sour cream mashed potatoes and oven-roasted broccoli, it’s a well-rounded meal that’s sure to impress.

The barramundi is seasoned with smoked paprika for a subtle heat and roasted until perfectly flaky. The brown butter sauce adds depth, while the lemon zest and juice cut through the richness. It’s an elegant yet approachable dinner that comes together in under an hour.

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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

ounce BroccoliView 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

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

6 teaspoon (tsp) Cooking OilView 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.
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. (TIP: 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.

Can I make this recipe dairy-free?

To make it dairy-free, use a plant-based butter and dairy-free sour cream. The flavor will vary slightly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.