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Smoky Barramundi with Remoulade

Smoky Barramundi with Remoulade

with Green Bean Cabbage Slaw

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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.

Tags:SpicyQuickCarb Smart (50g or less)
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMustard/MoutardeSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

170 g

Green Beans

170 g

Coleslaw Cabbage Mix

1 tbsp

BBQ Seasoning

1 unit

Granny Smith Apple

¼ cup

Dried Cranberries

1 unit

Lemon

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories570 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate44 g
Sugar26 g
Dietary Fiber10 g
Protein30 g
Cholesterol85 mg
Sodium970 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.

6

Divide the slaw, green beans and smoky barramundi between plates. Drizzle the remoulade over the fish.