Crispy Barramundi with Roasted Potato Wedges and Apple Salad

This dish brings together flaky, pan-seared barramundi with crispy roasted potato wedges and a refreshing apple salad. The star of the show is a creamy horseradish sauce that adds just the right kick to complement the mild fish and sweet apples.

Despite its impressive presentation, this meal comes together in just 30 minutes. The potatoes roast while you prep the salad and sauce and the fish cooks in minutes. It’s an easy yet elegant dinner that’s sure to become a 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 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. Preheat oven to 450°F (230°C) and adjust rack to top position. 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. Quarter the lemon. In a large bowl, toss apple slices with juice from 2 lemon wedges (4 wedges for 4 servings).
3. 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. Set aside.
4. Pat barramundi dry with paper towels. Season all over with salt and pepper, then sprinkle the flesh side with remaining Fry Seasoning. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Place fish skin-side down and 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 marinated apple slices. Season with salt and pepper and toss with a drizzle of olive oil.
6. Divide roasted potato wedges, apple salad and barramundi between plates. Drizzle a small amount of horseradish sauce over the fish and serve the remaining sauce on the side. Garnish with any remaining lemon wedges.

Recipe Tips

FAQ

Can I use another fish instead of barramundi?

Yes, any firm white fish like cod, halibut or sea bass works well.

What can I substitute for fry seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper makes a good substitute.

How do I store leftovers?

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