Crispy Barramundi with Horseradish Sauce, Potato Wedges and Apple Salad

This dish brings together flaky, pan-seared barramundi with a crispy skin, perfectly seasoned potato wedges and a bright apple salad. The star is a creamy horseradish sauce that adds a kick of heat, balancing the mild fish and sweet apples.

Despite its impressive presentation, this meal comes together in just 30 minutes. The potatoes roast while you prepare the salad and sauce, then the fish sears quickly. It’s an easy weeknight dinner that feels special.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit 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 BarramundiView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Wash and dry all produce. Cut potatoes into ½-inch wedges. Toss on a baking sheet with a large drizzle of vegetable oil, half the Fry Seasoning, salt and pepper. Roast until golden brown, 20-25 minutes.
2. While potatoes roast, halve, core and thinly slice the apple. Halve the lemon. In a large bowl, toss apple slices with juice from one lemon half.
3. In a small bowl, combine sour cream and mayonnaise. Stir in ½ teaspoon horseradish powder and a small squeeze of lemon juice. Add more horseradish and/or lemon juice to taste. Season with salt and pepper.
4. Pat barramundi dry with paper towels. Season all over with salt and pepper. Season the flesh side with the remaining Fry Seasoning. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add fish skin side down. Cook until skin is crispy, 4-5 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more.
5. Add mixed greens to the bowl with apple slices. Season with salt and pepper. Toss with a drizzle of olive oil.
6. Divide potatoes, salad and barramundi between plates. Drizzle a small amount of horseradish sauce over the fish and serve the rest on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What if I don't have Fry Seasoning?

You can make your own by combining paprika, garlic powder, onion powder, salt and pepper. Use about 1 tablespoon.

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. Stir before serving.