Barramundi & Garlic Mashed Potatoes with Corn & Tartar Sauce

Barramundi & Garlic Mashed Potatoes

with Corn & Tartar Sauce

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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We’re making a pair of simple sides to accompany crispy-skinned barramundi in this recipe. Sautéed corn and red onion offer bursts of tangy sweetness, while garlic mashed potatoes—made by boiling and then mashing whole garlic cloves with Yukon Gold potatoes—add comforting heartiness. It all comes together with the classic flavors of creamy tartar sauce and a garnish of herbaceous fresh dill.

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Peel and thinly slice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Roughly chop the dill.

Make the garlic mashed potatoes:
2 Make the garlic mashed potatoes:

Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Make the tartar sauce:
3 Make the tartar sauce:

While the potatoes cook, in a bowl, combine the mayonnaise, mustard, capers, pickle relish, and half the vinegar; season with salt and pepper to taste.

Cook the vegetables:
4 Cook the vegetables:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Stir in the remaining vinegar and half the dill; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Cook the barramundi:
5 Cook the barramundi:

While the potatoes continue to cook, pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Transfer to a plate.

Plate your dish:
6 Plate your dish:

Divide the cooked barramundi fillets, garlic mashed potatoes, and cooked vegetables between 2 dishes. Garnish with the remaining dill. Serve with the tartar sauce on the side. Enjoy!

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1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Peel and thinly slice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Roughly chop the dill.

2 Make the garlic mashed potatoes:

Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Make the garlic mashed potatoes:
Make the tartar sauce:
3 Make the tartar sauce:

While the potatoes cook, in a bowl, combine the mayonnaise, mustard, capers, pickle relish, and half the vinegar; season with salt and pepper to taste.

4 Cook the vegetables:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Stir in the remaining vinegar and half the dill; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Cook the vegetables:
Cook the barramundi:
5 Cook the barramundi:

While the potatoes continue to cook, pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Transfer to a plate.

6 Plate your dish:

Divide the cooked barramundi fillets, garlic mashed potatoes, and cooked vegetables between 2 dishes. Garnish with the remaining dill. Serve with the tartar sauce on the side. Enjoy!

Plate your dish: