Smoky Barramundi with Brown Butter
plus a side of Mashed Sweet Potatoes & Roasted Broccoli
Fishing for a square meal that’s bursting with flavor? We’ve got just the thing! For the main event, there’s crispy, smoked-paprika-rubbed barramundi fillets drizzled with a lemony, scallion-studded brown butter sauce. On the side, there’s roasted broccoli and sour cream mashed sweet potatoes. It’s never been more hip to be square.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
1 unit
Lemon
10 ounce
Barramundi
(Contains Fish)
2 tablespoon
Sour Cream
(Contains Milk)
2 unit
Scallions
8 ounce
Broccoli Florets
1 teaspoon
Smoked Paprika
Not included in your delivery
2 tablespoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon. • 4 SERVINGS: Zest and halve 1 lemon; quarter second lemon.
• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. • Mash with sour cream and 1 TBSP butter until smooth. Season generously with salt and pepper. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter.
• While sweet potatoes cook, cut broccoli florets 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.
• 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 to a second lightly oiled baking sheet (skin sides down). Roast on middle rack until cooked through, 10-12 minutes.
• Meanwhile, heat pan used for barramundi over medium heat. Add 2 TBSP butter and scallion whites. Cook, carefully swirling butter, until foamy and flecked with amber brown bits, 2-3 minutes. • Turn off heat and squeeze in juice from half the lemon. Stir in lemon zest and season with salt and pepper. • 4 SERVINGS: Use 4 TBSP butter.
• Divide sweet potatoes, barramundi, and broccoli between plates. Top sweet potatoes and barramundi with brown butter and sprinkle with scallion greens. • Cut remaining lemon into wedges and serve on the side. • TIP: If brown butter is done before the rest of the meal, reheat over low heat, stirring, for 1 minute.