Seared Barramundi and Horseradish Sauce

Seared Barramundi and Horseradish Sauce

with a Crisp Apple Salad

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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.

Allergens:Fish/PoissonSeafood/Fruit de MerMilk/LaitSulphites/SulfiteEgg/OeufMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

460 g

Russet Potato

3 tbsp

Sour Cream


1 tbsp



56 g

Spring Mix

1 unit

Gala Apple

1 unit


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Montreal Steak Spice

Not included in your delivery

¼ tsp


4 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat55 g
Saturated Fat10 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber9 g
Protein34 g
Cholesterol95 mg
Sodium960 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.