---
title: Smoky Barramundi with Brown Butter
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smoky-barramundi-with-brown-butter-61cb2c8d1d2ee557c24f38f8
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Fish
  - Milk
tags:
  - Carb Smart
  - Cook together
  - Calorie Smart
  - Sodium Smart
  - Seafood
rating: 4.5
rating_count: 29100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the mild, flaky barramundi with its smoky paprika seasoning and lemony brown butter sauce
  - theme: Ease of prep
    text: Some found it quick and simple, while others felt it used too many pans or had tricky timing
image: "https://images.recipes.furrysalamander.com/smoky-barramundi-with-brown-butter.avif"
---
Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Dice @potatoes{1%lb} into ½-inch pieces. Trim and thinly slice @scallions{3%unit}, separating whites from greens. Zest and quarter @lemon{1%unit}.

Place potatoes in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{15%minutes}. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with @sour cream{3%tbsp} and 1 tbsp @butter{3%tbsp} until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with @salt{1%tsp} and @black pepper{¼%tsp}. Keep covered off heat until ready to serve.

While potatoes cook, cut @broccoli{1%head} florets into bite-size pieces if necessary. Toss on a #baking sheet{} with a drizzle of @cooking oil{3%tbsp}, salt, and pepper. Roast on top rack until golden brown and crispy ~{20%minutes}.

While broccoli roasts, pat @barramundi fillets{8%oz} dry with paper towels. Rub each fillet with a drizzle of oil. Season generously all over with salt and pepper, then rub @smoked paprika{½%tsp} into flesh sides. Heat a large drizzle of oil in a #large 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%minutes}.

Meanwhile, heat pan used for barramundi over medium heat. Add remaining butter and scallion whites. Cook, carefully swirling butter, until foamy and flecked with amber brown bits ~{2%minutes}. Turn off heat and add a big squeeze of lemon juice. Stir in lemon zest; season with salt and pepper.

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 remaining lemon wedges on the side.