Seared Barramundi and Horseradish Sauce
with a Crisp Apple Salad
When a creamy horseradish sauce is involved, you know you’re in for a fun and feisty recipe, and this dish is no exception! The kickin’ condiment provides the perfect contrast to flaky barramundi, crispy roasted potatoes, and a bright, apple-studded salad. The best part? It only takes 35 minutes for this stunning dish to land on your table.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
460 g
Russet Potato
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Horseradish
(Contains Sulphites)
56 g
Spring Mix
1 unit
Gala Apple
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Montreal Spice Blend
Not included in your delivery
¼ tsp
Sugar*
4 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the Montreal Spice Blend on a parchment-lined baking sheet. Roast, in the middle of the oven, until golden brown, 21-23 min.
While potatoes roast, halve, core, and thinly slice apple. Juice half the lemon. Cut the remaining lemon into wedges. Toss together apples, 1 tbsp oil, 1 tbsp lemon juice, 1/4 tsp sugar and 1/4 tsp salt (dbl all for 4 ppl) in a large bowl. Set aside.
Combine sour cream, horseradish and mayo in a small bowl. Season with salt and pepper. Set aside.
Pat fish dry with paper towels. Season flesh side with remaining Montreal Spice Blend. Heat a large non-stick pan with 1 tbsp oil (dbl for 4 ppl) over medium-high heat. When hot, add fish to the pan, skin side down. Cook until skin is crispy, 4-5 min. Flip and cook until fish is opaque and cooked through, 2-3 min.**
Add the spring mix to the large bowl with apples. Toss to combine.
Divide the potatoes, salad and barramundi between plates. Drizzle some of the horseradish sauce over the fish. Serve remaining sauce on the side, for dipping. Squeeze over a lemon wedge, if desired.
