Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Pat barramundi dry with paper towels, then season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until cooked through, 17-19 min.** When barramundi is done, remove and discard skin. Use 2 forks to break it up into large flakes.

While barramundi roasts, cut potatoes into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Peel, then finely grate garlic.

Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. When butter is melted, add mirepoix and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Add half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top. Cook, stirring constantly, until fragrant, 30 sec.

Add potatoes, broth concentrates and 2 cups water (dbl for 4 ppl) to the pot with veggies. Season with salt and pepper, then stir to combine. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 10-12 min.

While soup cooks, zest, then juice half the lemon. Strip tarragon leaves from stems, then finely chop. Add mayo, half the lemon zest, 1 tsp tarragon, 1/4 tsp lemon juice and 1/2 tsp garlic (dbl all for 4 ppl) to a small bowl. (NOTE: Reference garlic guide.) Season with salt, to taste, then stir to combine.

Add barramundi, 1/2 tsp lemon juice and 2 tsp tarragon (dbl both for 4 ppl) to the pot. Season with salt and pepper, to taste, then stir to combine. Divide soup between bowls. Sprinkle with any remaining lemon zest and any remaining tarragon, if desired. Dollop with tarragon aioli. (TIP: Enjoy a little aioli as you go instead of stirring it into the soup!)