Seared Barramundi and Horseradish Sauce

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• horseradish powder
  1 tsp
• mayonnaise
  4 tbsp
• mixed greens
  4 oz
• paper towels
• sour cream
  4 tbsp

🍳 Cookware

• baking sheet
• large bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning , salt, and pepper. Roast until golden brown, ⏱️ 20-25 minutes .

   Fry Seasoning: 2 tbsp
2. 

   2

   While potatoes roast, halve, core, and thinly slice apple. Quarter lemon. In a large bowl , toss apple slices with juice from 2 lemon wedges (4 wedges for 4 servings).
3. 

   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. Taste and add more lemon juice if desired. Season with salt and pepper.

   sour cream: 4 tbsp, mayonnaise: 4 tbsp, horseradish powder: 1 tsp
4. 

   4

   Pat fish dry with paper towels . Season all over with salt and pepper; season flesh side with remaining Fry Seasoning. Heat a large drizzle of oil in a large pan over medium-high heat. Add fish to pan, 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.

   paper towels
5. 

   5

   Add mixed greens to bowl with marinated apple slices. Season with salt and pepper. Toss with a drizzle of olive oil.

   mixed greens: 4 oz
6. 

   6

   Divide potatoes, salad, and fish between plates. Drizzle a small amount of horseradish sauce over fish and serve remaining sauce on the side for dipping. Serve with any remaining lemon wedges on the side.