Seared Barramundi and Horseradish Sauce

Name: Seared Barramundi and Horseradish Sauce with Seasoned Potato Wedges and Apple Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 1 tablespoon Fry Seasoning; 1 unit Apple; 1 unit Lemon; 2 tablespoon Sour Cream; 2 tablespoon Mayonnaise; 1 teaspoon Horseradish Powder; 10 ounce Barramundi; 2 ounce Mixed Greens; 4 teaspoon Vegetable Oil; 1 teaspoon Olive Oil; Salt; Pepper

with Seasoned Potato Wedges and Apple Salad

Recipe Development TeamPublished on May 08, 2019

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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.

Tags:

Spicy

Allergens:

Milk

•Eggs

•Fish

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit

Apple

1 unit

Lemon

2 tablespoon

Sour Cream

(Contains: Milk)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Horseradish Powder

10 ounce

Barramundi

(Contains: Fish)

2 ounce

Mixed Greens

Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat31 g

Saturated Fat8 g

Carbohydrate50 g

Sugar14 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.

Utensils

•Baking Sheet

•Large Bowl

•Small Bowl

•Large Pan

Instructions

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.