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.
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Yukon Gold Potatoes
Adjust rack to 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, 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. Quarter lemon. In a large bowl, toss apple slices with juice from 2 lemon wedges (4 wedges for 4 servings).
In a small bowl, combine sour cream and mayo. Stir in half the horseradish powder (use all for 4 servings) and a small squeeze of lemon juice. Taste and add more lemon juice, if desired. Season with salt and pepper.
Pat fish 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 mixed greens to bowl with marinated apple slices. Season with salt and pepper. Toss with a drizzle of olive oil.
Divide potatoes, salad, and fish between plates. Drizzle a small amount of horseradish sauce over fish and serve the rest on the side for dipping. Serve with any remaining lemon wedges on the side.