Seared Barramundi and Horseradish Sauce

Seared Barramundi and Horseradish Sauce

with Seasoned Potato Wedges and Apple Salad

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When creamy horseradish sauce is involved, you know you’re in for a fun and feisty recipe. This dish is no exception: the kickin’ condiment provides the perfect contrast to flaky barramundi, crispy roasted potatoes, and a bright, apple-studded salad. If this all sounds complicated--it’s not! 30 minutes is all it takes for this dish to land on your table.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit


1 unit


2 tablespoon

Sour Cream


2 tablespoon



1 teaspoon

Horseradish Powder

10 ounce



2 ounce

Mixed Greens

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate53 g
Sugar16 g
Dietary Fiber10 g
Protein35 g
Cholesterol85 mg
Sodium300 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust oven rack to the top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch wedges. Toss on a baking sheet with a large drizzle of oil and half the Fry Seasoning (you’ll use the rest in step 4), salt, and pepper. Roast until golden brown, 20-25 minutes.


While potatoes roast, halve, core, and thinly slice apple. Halve lemon. In a large bowl, toss apple slices with the juice from 1 lemon half.


In a small bowl, combine sour cream and mayo. Stir in ½ tsp horseradish powder and a small squeeze of lemon juice. Add more horseradish and/or lemon juice to taste. Season with salt and pepper.


Pat barramundi dry with paper towels. Season all over with salt and pepper. Season flesh side with remaining Fry Seasoning. Heat a large drizzle of oil in a large pan over medium-high heat. Add fish to pan skin sides down. Cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.


Add lettuce to bowl with apple slices. Season with salt and pepper. Toss with a drizzle of olive oil.


Divide potatoes, salad, and barramundi between plates. Drizzle a small amount of horseradish sauce over fish and serve the rest on the side for dipping.