Smoky Paprika Barramundi with Brown Butter, Mashed Potatoes &Amp; Roasted Broccoli

This smoky barramundi recipe brings together crispy, paprika-rubbed fish fillets and a luscious brown butter sauce with lemon and scallions. It’s a complete meal with creamy mashed potatoes and roasted broccoli on the side.

Perfect for a weeknight dinner that feels special, this dish is packed with flavor and comes together in under an hour. The barramundi gets a beautiful crust, while the brown butter adds a nutty richness that ties everything together.

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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

8 ounce Green BeansView 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. Preheat oven to 425°F (220°C) with racks in top and middle positions. 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 tablespoon butter 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. Cut broccoli into bite-size pieces. 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. (Alternatively, trim green beans and roast until browned and tender, 10-12 minutes.)
4. Pat barramundi dry with paper towels. Rub each fillet with a drizzle of oil. Season generously all over with salt and pepper, then rub smoked paprika into flesh sides. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, about 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 the same pan over medium heat. Add 2 tablespoons butter and scallion whites. Cook, swirling carefully, until butter is 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. Serve with any 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 cod, halibut or sea bass. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and sour cream alternatives or omit the sour cream and use olive oil in the mashed potatoes.

How do I know when the barramundi is cooked through?

The fish should flake easily with a fork and be opaque throughout. A meat thermometer inserted into the thickest part should read 145°F (63°C).