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Delicate yet hearty, barramundi is a delicious centerpiece for tonight’s meal. We’re serving crispy-skinned fillets atop roasted potato and broccoli, tossed in a flavorful sauce made with the piquant kick of horseradish and cooling sour cream. The spicy sauce is perfectly balanced by our garnish of sweet “melted” leek—or thin-sliced leek cooked slowly with a bit of butter until deliciously tender.

Ethan Mick

with Melted Leek & Roasted Vegetables

Crispy Barramundi

Skin-On Barramundi Fillets

Leek

Yukon Gold Potato

Broccoli

Butter

Prepared Horseradish

Verjus Blanc

White Wine Vinegar

Sour Cream

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. [Medium dice the potato.](#) Cut the broccoli into bite-sized florets. Trim off and discard the root end and upper, dark-green leaves of the leek. Thinly slice the leek crosswise; place in a bowl of cold water and stir vigorously to remove any dirt between the layers. Using your hands, remove the rinsed leek from the water and pat dry with paper towels.

Prepare the ingredients:

Place the **potato** on a sheet pan. Place the **broccoli** in a medium bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potato in a single, even layer on 1 side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully arrange the seasoned broccoli on the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Roast the vegetables:

While the potato and broccoli roast, in a medium pot, heat the **butter** on medium until melted. Add the **leek**  and season with salt and pepper. Cover and cook, stirring occasionally, 4 to 5 minutes, or until tender. Add the **verjus** and cook, uncovered, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Make the melted leek:

While the leek cooks, in a bowl, combine the **sour cream**, **vinegar** and **as much of the horseradish as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Make the horseradish sauce:

While the leek continues to cook, pat the **barramundi fillets** dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

Cook the barramundi:

Add **half the horseradish sauce** to the bowl of **roasted potato and broccoli**; stir to coat and season with salt and pepper to taste. Transfer the **remaining horseradish sauce** to a serving dish. Divide the dressed vegetables  and **cooked barramundi fillets** between 2 dishes. Top the barramundi with the **melted leek**. Serve with the remaining horseradish  sauce on the side. Enjoy!