Crispy Seared Barramundi with Horseradish Sauce, Potato Wedges and Apple Salad

This dish brings together flaky, pan-seared barramundi with a zesty horseradish sauce, crispy roasted potato wedges and a bright apple salad. The creamy sauce adds a kick that perfectly complements the mild fish, while the crunchy wedges and fresh salad round out the meal.

Despite its impressive presentation, this recipe comes together in just 30 minutes. It’s a simple yet elegant dinner that’s sure to become a weeknight favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Hudson River Fruit SnapDragon AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Horseradish PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Australis BarramundiView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. On a baking sheet, toss potatoes with a drizzle of vegetable oil, half the fry seasoning, salt and pepper. Roast until golden and crispy, 20-25 minutes.
2. While potatoes roast, halve and core the apple, then thinly slice. Quarter the lemon. In a large bowl, toss apple slices with juice from half the lemon; set aside.
3. In a small bowl, combine sour cream and mayonnaise. Stir in half the horseradish powder (use all for 4 servings) and a squeeze of lemon juice. Season with salt and pepper. Adjust lemon to taste.
4. Pat barramundi dry with paper towels. Season all over with salt and pepper, then sprinkle flesh sides with remaining fry seasoning. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Place barramundi skin-side down and cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and flakes easily, 2-3 minutes more.
5. Add mixed greens to the bowl with marinated apples. Season with salt and pepper, then drizzle with olive oil and toss gently.
6. Divide potato wedges, salad and barramundi among plates. Drizzle a little horseradish sauce over the fish and serve the rest on the side. Garnish with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute barramundi with other firm white fish like cod, halibut or sea bass. Adjust cooking time as needed.

What can I use instead of horseradish powder?

Prepared horseradish can be used in place of powder. Start with 1 teaspoon and adjust to taste.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat fish and potatoes in a hot oven to restore crispiness.