Pan-Fried Fish Sandwich
with Roasted Sweet Potatoes and DIY Tartar Sauce4.0(24)
Calories
:
860 kcalProtein
:
31g proteinTotal
:
30 minutesDifficulty
:
MediumNew
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Allergens:
- Sea bass
- Wheat
- Egg
- Mustard
- Milk
- Soy
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Crustaceans
- Fish
- Egg
There is nothing basic about this sandwich! Fresh dill, sea bass, lemon and garlic spread makes this meal absolute perfection.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
280 g
Sea Bass
(Contains: Sea bass)
2 unit
Sweet Potato
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
90 mL
Dill Pickle, sliced
1 unit
Lemon
7 g
Dill
1 unit
Tomato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit
Sour Cream
(Contains: Milk)
½ tsp
Garlic Powder
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
28 g
Spring Mix
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories860 kcal
Fat48 g
Saturated Fat10 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber10 g
Protein31 g
Cholesterol70 mg
Sodium1790 mg
Trans Fat2.5 g
Potassium1150 mg
Calcium350 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Strainer
•Zester
•Small Bowl
•Paper Towel
•Spatula
•Large Non-Stick Pan
Cooking Steps
1
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with Cream Sauce Spice Blend and pepper, then toss coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
2
- Meanwhile, strain pickles and pat dry with paper towels. Finely chop.
- Zest the lemon. Juice half the lemon. Cut the remaining lemon into wedges.
- Finely chop dill.
- Thinly slice tomato.
- Add mayo, sour cream, 2 tsp (4 tsp) dill, pickles, lemon zest, 1/2 tsp (1 tsp) garlic powder and 1 tsp (2 tsp) lemon juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
3
- Pat sea bass dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add half the Garlic Spread, then sea bass, skin-side down. (NOTE: For 4 ppl, cook sea bass in two batches, using half the Garlic Spread per batch.) Cook until skin is crispy, 4-5 min. Flip and cook until sea bass is opaque and cooked through, 2-3 min.**
- Transfer to a plate, skin-side up.
4
- Meanwhile, halve buns, then spread remaining Garlic Spread on the cut sides.
- Arrange on an unlined baking sheet, cut-side up.
- Bake in the middle of the oven until toasted, 3-5 min. (TIP: Keep an eye on buns so they don't burn!)
5
- Carefully remove and discard fish skin, if desired.
- Using a spatula, cut each piece of fish in half crosswise.
- Dollop half the tartar sauce over buns.
- Stack tomatoes, fish and spring mix on bottom buns. Squeeze a lemon wedge over top, if desired. Close with top buns.
6
- Divide fish sandwiches and sweet potatoes between plates.
- Sprinkle any remainaing dill on sweet potatoes, if desired.
- Serve remaining tartar sauce alongside for dipping.
