This quick and flavorful dish brings together tender, seared barramundi with crispy seasoned potato wedges and a bright apple salad. The star of the show is the creamy horseradish sauce, which adds a pleasant kick that perfectly complements the mild fish and sweet-tart apples.
Despite its impressive presentation, this meal comes together in just 30 minutes, making it perfect for a weeknight dinner that feels special. The contrast of textures and flavors-crispy potatoes, flaky fish, crunchy salad and tangy sauce-will keep everyone at the table happy.
Log in to save recipes and build weekly shopping lists.
Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Cut the potatoes into wedges (about 1/2-inch thick). Toss them with fry seasoning, a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
- While the potatoes roast, prepare the horseradish sauce: In a small bowl, combine sour cream, mayonnaise, horseradish powder and a squeeze of lemon juice (about 1 teaspoon). Season with salt and pepper to taste. Set aside.
- Pat the barramundi fillets dry with paper towels and season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat with a little oil. Sear the fish skin-side down for 3-4 minutes until crispy, then flip and cook for another 2-3 minutes until just cooked through. Squeeze a little lemon juice over the cooked fish.
- Make the apple salad: Core and thinly slice the apple (no need to peel). In a bowl, toss the apple slices with mixed greens and a squeeze of lemon juice. Season with a pinch of salt.
- To serve, divide the potato wedges between plates. Top with the seared barramundi, a generous dollop of horseradish sauce and a side of apple salad. Enjoy immediately.
Recipe Tips
For extra crispy fish, make sure the fillets are very dry before searing.
If you can’t find barramundi, substitute with any firm white fish like sea bass or cod.
Adjust the horseradish powder to your preferred level of heat.
FAQ
Can I use a different type of fish?
Yes, any firm white fish such as cod, halibut or sea bass works well in this recipe.
Can I make the horseradish sauce ahead of time?
Absolutely! The sauce can be prepared up to a day in advance and stored in the refrigerator.
What can I substitute for fry seasoning?
You can use a mix of paprika, garlic powder, onion powder, salt and pepper as a substitute.
Recipe comments
0 DandyRecipes comments
Log in to comment on this recipe.
No DandyRecipes comments yet.