Craving fast food? This epic, breaded fish sandwich tastes like a takeout fake-out, complete with crunchy pickles and DIY tartar sauce! The tartar sauce also acts as delicious dipper for a side of golden potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Barramundi(ContainsFish, Seafood/Fruit de Mer)
Brioche Bun(ContainsGluten, Egg)
Dill Pickle, sliced
Italian Breadcrumbs(ContainsGluten, Barley, Milk, Wheat, Rye, Sesame, Soy)
Dill-Garlic Spice Blend
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes lengthwise. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with 1 tsp seasoned salt (dbl for 4 ppl) and pepper, then toss to coat. Arrange cut-side down. Roast potatoes in the bottom of the oven until golden-brown and tender, 20-22 min.
Meanwhile, combine half the Dill-Garlic Spice Blend and 2 tbsp mayo (dbl for 4 ppl) in a small bowl. (NOTE: Reserve remaining mayo and remaining Dill-Garlic Spice Blend for DIY tartar sauce in step 4.)Combine breadcrumbs and 1 tsp oil (dbl for 4 ppl) in another small bowl. Pat barramundi dry with paper towels, then arrange on another parchment-lined baking sheet, skin-side down. Season tops of barramundi with remaining seasoned salt and pepper, then spread mayo mixture over top. Top with breadcrumb mixture, pressing down gently to adhere.
Roast in the middle of the oven until breadcrumbs are golden and barramundi is cooked through, 14-17 min.**
Meanwhile, drain pickles. Very finely chop 2 tbsp pickles (dbl for 4 ppl).Add chopped pickles, remaining mayo, remaining Dill-Garlic Spice Blend and 1/4 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with pepper, then stir to combine.
Halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some DIY tartar sauce onto buns. Stack spring mix, barramundi and some pickles on bottom buns. Close with top buns. Divide filet-o-barramundi sandwiches, potatoes and any remaining pickles between plates. Serve any remaining DIY tartar sauce alongside for dipping.