HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMontreal Steak Spiced Barramundi
Montreal Steak-Spiced Barramundi

Montreal Steak-Spiced Barramundi

with Horseradish-Mustard Mayo

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This simple dish is brought to live with a horseradish-mustard mayo that's great for dipping the barramundi and potato rounds in!

Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMustard/MoutardeSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

2 tsp

Montreal Steak Spice

56 g

Spring Mix

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp



1 tbsp

White Wine Vinegar


460 g

Russet Potato

80 g

Roma Tomato

1 tbsp

Whole Grain Mustard


Not included in your delivery

¼ tsp


3.5 tbsp


0.13 tsp


¾ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate50 g
Sugar4 g
Dietary Fiber5 g
Protein34 g
Cholesterol85 mg
Sodium730 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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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.