Montreal Steak-Spiced Barramundi
with Horseradish-Mustard Mayo
This simple dish is brought to live with a horseradish-mustard mayo that's great for dipping the barramundi and potato rounds in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
2 tsp
Montreal Spice Blend
56 g
Spring Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Horseradish
(Contains Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
460 g
Russet Potato
80 g
Tomato
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
¼ tsp
Salt*
3.5 tbsp
Oil*
0.13 tsp
Pepper*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Steps 2 and 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 1 1/2 tsp for extra-spicy! Cut tomato into 1/2-inch pieces. Cut potatoes into 1/4-inch rounds.
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 1/2 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. 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.
Divide salad, barramundi and potatoes between plates. Serve horseradish-mustard mayo alongside for dipping.
