Pan-Seared Dill-Garlic Tilapia Sandwiches
with Roasted Potatoes and Lemony Mayo- Tilapia
- Egg
- Mustard
- Soy
- Wheat
- Milk
- Sulphites
- May contain traces of allergens
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- Wheat
- Mustard
- Egg
- Tree nuts
- Peanuts
Ingredients: Red potato • Tilapia fillets • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat)
350 g
Red Potato
84 mL
Dill Pickle, sliced
28 g
Spring Mix
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Lemon
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Butter*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 21-23 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, strain pickles, then pat dry with paper towels.
- Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
- In a small bowl, add mayo, lemon zest and 2 tsp (4 tsp) lemon juice. Season with salt and pepper, then stir to combine. Set aside.
- Pat tilapia dry with paper towels. Cut each fillet in half crosswise, then season fish all over with remaining Dill-Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then tilapia. (NOTE: For 4 servings, cook tilapia in two batches, using 1 tbsp oil per batch.) Cook for 3-4 min per side, until tilapia is opaque and cooked through.**
- Transfer to a plate.
- Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on cut sides.
- On an unlined baking sheet, arrange buns, cut-sides up.
- Bake in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread half the lemony mayo on to cut sides of top and bottom buns.
- Stack pickles, fish and spring mix on bottom buns. Close with top buns.
- Divide fish sandwiches, potatoes and any remaining pickles between plates.
- Serve with a lemon wedge and remaining lemony mayo alongside for dipping.
