Nuanced flavours star in this seafood-centric dish. Barramundi— seasoned with a smoky BBQ seasoning — is pan-seared, then finished in the oven. It's then drizzled in a remoulade sauce with horseradish for a gentle kick. Sautéed green beans and a tangy carrot, apple, and cranberry slaw round out the plate.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Horseradish
(Contains Sulphites)
170 g
Green Beans
113 g
Carrot, julienned
1 tbsp
BBQ Seasoning
1 unit
Granny Smith Apple
¼ cup
Dried Cranberries
1 unit
Lemon
2.5 tsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce.
Trim the green beans. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Core, then cut the apple into 1/4-inch pieces.
Add green beans and 1 tsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until, the green beans are tender-crisp, 13-15 min.
Combine horseradish, half the mayo, 1/2 tsp lemon juice and 1/4 tsp lemon zest (dbl both for 4 ppl) in a small bowl. Set aside.
Pat the barramundi dry with paper towels. Season the flesh of the fish with BBQ Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then barramundi, skin-side down. Cook, until golden-brown and cooked through, 4-5 min per side.**
While the fish cooks, whisk together 1 tsp lemon juice (dbl for 4 ppl) and remaining mayo in a large bowl. Season with salt and pepper. Add carrots, apples and cranberries, then toss to combine. Set aside.
Divide slaw, green beans and smoky barramundi between plates. Drizzle horseradish remoulade over fish. Squeeze over a lemon wedge, if desired.