Name:

HF Smoky Barramundi w/Brown Butter Drizzle

Description

Plus Mashed Potatoes & Roasted Broccoli

Prep time 10 minutes

Cook time 35 minutes

Serves 2 or 4

Ingredients
12 oz Yukon Gold Potatoes (24 oz for 4 servings)
2 Scallions
1 Lemon
2 TBSP Sour Cream (4 TBSP for 4 servings)
8 oz Broccoli Florets (16 oz for 4 servings)
10 oz Barramundi (20 oz for 4 servings)
1 tsp Smoked Paprika (2 tsp for 4 servings)
Salt
Pepper
Cooking Oil (6 tsp/8 tsp)
Butter (3 TBSP/6 TBSP)

Instructions
1. Prep
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce.
Dice potatoes into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Make Mashed Potatoes
Place 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).
Reserve 1/2 cup potato water then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato water as needed. Season generously with salt and pepper.
Keep covered off heat until ready to serve.
3. Roast Broccoli
While potatoes cook, cut broccoli florets into bite-sized 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. Roast Fish
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).
5. Make Brown Butter
Meanwhile, heat pan used for barramundi over medium heat. Add 2 TBSP butter (4 TBSP for 4) 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 and season with salt and pepper.
6. Finish & Serve
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.

Length

45

Calories

640

Servings

2

Date Created

Created By

Jade Smidt

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