Montreal Steak-Spiced Barramundi

Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 1 1/2 tsp Montreal Steak Spice, then toss to coat. (NOTE: Reference heat guide.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, add horseradish, mayo, mustard and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat barramundi dry with paper towels. Season with salt and 1 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. (TIP: Don't flip the fish too early; fish will release from the pan when the skin is crispy.) Flip and reduce heat to medium. Cook until barramundi is opaque and cooked through, 2-3 min.**

Meanwhile, add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add spring mix and tomatoes, then toss to combine.