Smart Barramundi and Horseradish Remoulade
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Smart Barramundi and Horseradish Remoulade

Smart Barramundi and Horseradish Remoulade

with Warm Potato and Snap Pea Salad

Not your regular potato salad – this smart version packs in sweet snap peas, pickles and smoked paprika for a burst of colour and layers of flavour! To top it all off, juicy barramundi fillets get a generous dollop of punchy remoulade.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Calorie Smart
Carb Smart
Allergens:
Fish
Seafood/Fruit de Mer
Egg
Mustard
Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

1 unit

Garlic, cloves

113 g

Sugar Snap Peas

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

90 mL

Dill Pickle, sliced

1 tbsp

Horseradish

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

360 g

Red Potato

½ unit

Lemon

0.13 tsp

Smoked Paprika

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories560 kcal
Fat30 g
Saturated Fat4.5 g
Carbohydrate37 g
Sugar5 g
Dietary Fiber7 g
Protein35 g
Cholesterol95 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Large Pot
Colander
Measuring Spoons
Paper Towel
Zester
Small Bowl
Large Non-Stick Pan

Cooking Steps

Cook potatoes and snap peas
1

Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1-inch pieces. Trim, then halve snap peas. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Add snap peas to the pot with potatoes in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and snap peas are tender-crisp. Drain potatoes and snap peas, then transfer to a large bowl.

Prep
2

Meanwhile, zest then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Finely chop half the pickles. Roughly chop remaining pickles. Pat barramundi dry with paper towels, then season with salt and pepper.

Make horseradish remoulade
3

Add horseradish, half the mayo, half the Dijon, finely chopped pickles and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Cook barramundi
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

Make salad
5

Meanwhile, add lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl), remaining mayo, remaining Dijon, remaining garlic and roughly chopped pickles to the bowl with potatoes and snap peas. Season with salt and pepper, to taste, then stir to combine. (TIP: Add 1/4 tsp sugar [1/2 tsp for 4 ppl], if desired!)

Finish and serve
6

Divide salad and barramundi between plates. Sprinkle 1/8 tsp smoked paprika (dbl for 4 ppl) over salad. Dollop horseradish remoulade over barramundi.