HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Barramundi & Horseradish Sauce
Seared Barramundi & Horseradish Sauce

Seared Barramundi & Horseradish Sauce

with Seasoned Potato Wedges & 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.

Tags:SpicyCalorie Smart

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

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

Australis Barramundi


2 ounce

Mixed Greens

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate51 g
Sugar14 g
Dietary Fiber10 g
Protein33 g
Cholesterol100 mg
Sodium220 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
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack 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 half the lemon. Set aside.


In a small bowl, combine sour cream and mayonnaise. Stir in half the horseradish powder (use all for 4 servings) and a small squeeze of lemon juice. Season with salt and pepper. Taste and add more lemon juice if desired.


Pat barramundi dry with paper towels. Season all over with salt and pepper. Season flesh sides with remaining Fry Seasoning. Heat a large drizzle of oil in a large pan over medium-high heat. Add barramundi 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.


While barramundi cooks, add mixed greens to bowl with marinated apple slices. Season with salt and pepper. Add a drizzle of olive oil and toss to combine.


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. Serve with any remaining lemon wedges on the side.