Barramundi & Garlic Mashed Potatoes with Corn & Tartar Sauce

Barramundi & Garlic Mashed Potatoes

with Corn & Tartar Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Barramundi & Garlic Mashed Potatoes with Corn & Tartar Sauce
Title
time-saving
tips & techniques
Dill
Yukon Gold Potatoes
Smooth Dijon Mustard
Garlic
Butter
Sweet Pickle Relish
Corn
Mayonnaise
Capers
White Wine Vinegar
How To: Dice a Potato
How To: Peel Garlic
Red Onion
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

Get Plans

Barramundi & Garlic Mashed Potatoes

Prepare the ingredients:
How To: Peel Garlic
How To: Dice a Potato
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:
Browse Steps
1 of 6