Pan-Seared Fish Sandwiches

Name: Pan-Seared Fish Sandwiches with Roasted Potatoes and Lemony Dip
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 300 g Tilapia; 4 g Dill-Garlic Spice Blend; 8 tbsp Mayonnaise; 350 g Red Potato; 90 mL Dill Pickle, sliced; 28 g Spring Mix; 2 unit(s) Artisan Bun; 1 unit(s) Lemon; 0.13 tsp Salt*; 2 tsp Butter*; 0.13 tsp Pepper*; 2 tbsp Oil*

with Roasted Potatoes and Lemony Dip

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Forget about fish Fridays! This revamped fish sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week.

Ingredients: Red potato • Tilapia fillets • Artisan bun (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) (milk, soy, wheat) • Mayonnaise (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) (mustard, egg) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, 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 (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Tags:

Quick

Allergens:

Tilapia

•Schwefeldioxide und Sulfite

•Egg

•Senf

•Soja

•Hvede

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

4 g

Dill-Garlic Spice Blend

8 tbsp

Mayonnaise

350 g

Red Potato

90 mL

Dill Pickle, sliced

28 g

Spring Mix

2 unit(s)

Artisan Bun

1 unit(s)

Lemon

Not included in your delivery

0.13 tsp

Salt*

2 tsp

Butter*

0.13 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values

Calories1020 kcal

Fat66 g

Saturated Fat12 g

Carbohydrate68 g

Sugar7 g

Dietary Fiber7 g

Protein41 g

Cholesterol130 mg

Sodium1400 mg

Trans Fat0.5 g

Potassium1400 mg

Calcium125 mg

Iron5.5 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

•Large Non-Stick Pan

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 the cut-sides.
On an unlined baking sheet, arrange buns, cut-side 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!)