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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

460 g

Russet Potato

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

56 g

Spring Mix

1 unit

Gala Apple

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Montreal Steak Spice

Not included in your delivery

¼ tsp

Sugar*

4 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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
Utensils
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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1

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.

2

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.

3

Combine sour cream, horseradish and mayo in a small bowl. Season with salt and pepper. Set aside.

4

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.**

5

Add the spring mix to the large bowl with apples. Toss to combine.

6

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.