Seared Barramundi and Horseradish Sauce

🥘 Ingredients

• apple
  1 unit
• barramundi
  12 oz
• fry seasoning
  1 unit
• horseradish powder
  ½ tsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• mixed greens
  1 c
• olive oil
  1 tbsp
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp
• yukon gold potatoes
  20 oz

🍳 Cookware

• baking sheet
• large bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut yukon gold 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 minutes .

   yukon gold potatoes: 20 oz, vegetable oil: 1 tbsp, fry seasoning: 1 unit
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.

   apple: 1 unit, lemon: 1 unit
3. 

   3

   In a small bowl , combine sour cream and mayonnaise . Stir in half the horseradish powder and a small squeeze of lemon juice. Taste and add more lemon juice if desired. Season with salt and pepper.

   sour cream: 2 tbsp, mayonnaise: 2 tbsp, horseradish powder: ½ tsp
4. 

   4

   Pat barramundi dry with paper towels. Season all over with salt and pepper. Season flesh side with remaining fry seasoning. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add fish to pan, skin side down. Cook until skin is crispy ⏱️ 4 minutes . Flip and cook until fish is opaque and cooked through ⏱️ 2 minutes more.

   barramundi: 12 oz
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: 1 c, olive oil: 1 tbsp
6. 

   6

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