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Crispy Barramundi Sammie

Crispy Barramundi Sammie

with Horseradish Aioli and Wedges

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This barramundi sandwich with quick pickled cucumbers is sure to please with a hard-to-resist horseradish mayo that pairs so well with the mild buttery taste of this Australian fish.

Tags:Quick Prep
Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléEgg/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

1 tbsp

Montreal Steak Spice

56 g

Spring Mix

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

3 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

66 g

Mini Cucumber

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

460 g

Russet Potato

Not included in your delivery

½ tbsp

Sugar*

½ tsp

Salt*

2.5 tbsp

Oil*

0.13 tsp

Pepper*

1 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1050 kcal
Fat56 g
Saturated Fat13 g
Carbohydrate94 g
Sugar13 g
Dietary Fiber7 g
Protein51 g
Cholesterol115 mg
Sodium1610 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Bowl
Large Bowl
Whisk
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and half the Montreal Steak Spice, then toss to coat. (NOTE: For4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown,25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

2

While potatoes roast, thinly slice cucumber. Add vinegar, 1/2 tbsp sugar and a pinch of salt (dbl both for 4 ppl) to a medium microwaveable bowl. Microwave, in 15second increments, stirring occasionally, until sugar dissolves. (NOTE: This is your pickling liquid.) Add cucumbers to the bowl, then stirto combine.

3

Stir together mayo and horseradish in a small bowl. Season with salt. (NOTE: This is your horseradish aioli.) Whisk together 1/2 tbsp pickling liquid (from step 2) and1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. (NOTE: This is your vinaigrette.)

4

Heat a large non-stick pan over medium-high heat. While the pan heats, pat barramundi dry with paper towels. Sprinkle remaining Montreal Steak Spice over the tops of barramundi only, avoiding the skin-side. Sprinkle flour over entire fillets. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min. Carefully remove skin from barramundi, if desired.

5

While barramundi cooks, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown,3-4 min. (TIP: Keep an eye on them so they don't burn!)

6

Add spring mix to the bowl with vinaigrette. Toss to combine. Drain cucumbers, discarding pickling liquid. Spread horseradish aioli on bottom buns. Spread1 tbsp butter (dbl for 4 ppl) on top buns. Place barramundi on bottom buns, then top with pickled cucumbers, dressed greensand top buns. Serve sammies with potato wedges alongside.