One Pan Barramundi Dinner

10m Prep

35m Cook

Serves 3

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  • 1 pound baby red potatoes, halved 
  • 3 tablespoons olive oil, divided
  • ½ teaspoon smoked paprika
  • ¼  teaspoon ground cayenne pepper
  • ¼ teaspoon garlic powder
  • 12 oz The Better Fish® Lemon Herb Butter Barramundi, frozen (no need to defrost!)
  • 1 pound broccoli florets
  • salt and pepper to taste

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A bag of frozen Lemon Herb Butter Barramundi makes the perfect base for this one pan dinner! Add some red potatoes with a quick spice blend and plenty of fresh broccoli for a full, wholesome meal.  Recipe and photography by Jessie Johnson.


Step 1
Heat oven to 425℉. Line a large sheet pan with parchment paper or a nonstick baking mat.

Step 2
Place halved baby red potatoes in a large mixing bowl. Add smoked paprika, cayenne pepper, garlic powder, and a pinch of salt and pepper. Drizzle with 2 tablespoons olive oil. Stir until potatoes are evenly coated in the spice mixture, then spread them out in a single layer on the sheet pan.

Step 3
Bake potatoes at 425℉ for 10 minutes.

Step 4
Carefully remove the sheet pan from the oven. Use tongs to move the potatoes to the far side of the pan.

Step 5
Add broccoli florets to pan. Drizzle with olive oil, then add salt and pepper. Toss with tongs until evenly coated, then push the broccoli to the side to make room for the Barramundi.

Step 6
Place Lemon Herb Butter Barramundi in the middle of the sheet pan. 

Step 7
Return sheet pan to the oven and bake for 20-25 minutes, until Barramundi is bright white and flakes easily with a fork.

Step 8
Remove Barramundi to serving plates and use tongs to toss the broccoli with any leftover Lemon Herb Butter sauce on the pan. Serve immediately.

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Recipe Notes

This is a great blank canvas recipe – use any veggies you like here! Green beans and brussels sprouts work well in place of the broccoli. Swap diced butternut squash or fingerling potatoes for the red potatoes. You can also add beets, carrots, parsnips, cauliflower, or any extra vegetables you have on hand!

Aim for potato pieces about 1-1½ inches wide. If your potatoes are on the larger side, you may need to quarter them or do a large dice to help them cook evenly. You can also dice the potatoes on the smaller side (about ½ inch squares) to help them cook more quickly if you would like to put everything on the sheet pan at once (instead of baking the potatoes for a few minutes on their own first).

Toss the potatoes and spices together right on the sheet pan to save a few dishes (although we do prefer tossing them together in a mixing bowl: it’s a little less messy and prevents the spice rub from getting on everything else on the pan).This recipe is also excellent with our Tuscan Herb Butter Barramundi fillets!