Pan-Fried Fish Sandwich
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Pan-Fried Fish Sandwich

Pan-Fried Fish Sandwich

with Roasted Sweet Potatoes and DIY Tartar Sauce

There is nothing basic about this sandwich! Fresh dill, sea bass, lemon and garlic spread makes this meal absolute perfection.

Chef's Choice
Sea bass

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

280 g

Sea Bass

(Contains Sea bass)

2 unit(s)

Sweet Potato

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

90 mL

Dill Pickle, sliced

1 unit(s)


7 g


1 unit(s)


4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Sour Cream

(Contains Milk)

½ tsp

Garlic Powder

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

28 g

Spring Mix

Not included in your delivery

1 tbsp


¼ tsp


¼ tsp



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.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Paper Towel
Large Non-Stick Pan


  • 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.)
  • 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.
  • 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.
  • 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!)
  • 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.
  • Divide fish sandwiches and sweet potatoes between plates.
  • Sprinkle any remainaing dill on sweet potatoes, if desired.
  • Serve remaining tartar sauce alongside for dipping.