Nuanced flavours star in this seafood-centric dish. Barramundi seasoned with a smoky BBQ seasoning is pan-seared, then finished in the oven. Sautéed green beans and a tangy cabbage, apple, and cranberry slaw round out this fresh and fun dish, with a kick from the horseradish rémoulade sauce adding a final pop!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Barramundi(ContainsFish/Poisson, Seafood/Fruit de Mer)
Coleslaw Cabbage Mix
Granny Smith Apple
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim the green beans. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Core, then cut the apple into 1/4-inch pieces.
Toss the green beans with 1 tsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until green beans are tender-crisp, 13-15 min.
While the green beans roast, combine horseradish, half the mayo, 1/2 tsp lemon juice and 1/4 tsp lemon zest (dbl both for 4 ppl) in a small bowl.
Pat the barramundi dry with paper towels, then season with bbq seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the barramundi, skin side down. Cook, until golden-brown and cooked through, 4-5 min per side.**
While the fish cooks, whisk together 1 tsp lemon juice (dbl for 4 ppl) and remaining mayo in a large bowl. Season with salt and pepper. Add the coleslaw mix, apples and cranberries, then toss to combine. Set aside.
Divide the slaw, green beans and smoky barramundi between plates. Drizzle the remoulade over the fish.