Seared Barramundi with 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Sulphites, Egg, Mustard)
1 tbsp
Montreal Spice Blend
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into ½-inch wedges. Toss potatoes with 1 tbsp oil (dbl for 4ppl) and half the Montreal Steak Spice 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 (dl all for 4ppl) 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 Steak Spice. Heat a large non-stick pan over medium-high heat. When hot, add fish to 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. Squeeze over a lemon wedge if desired.
