Pan-Seared Fish Sandwich
with Roasted Potatoes and Lemony DipCalories
:
1030 kcalProtein
:
42g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Family Friendly
New
Allergens:
- Tilapia
- Sulphites
- Egg
- Mustard
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
- Crustaceans
- Fish
- Egg
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
300 g
Tilapia
(Contains: Tilapia)
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
350 g
Red Potato
90 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
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Butter*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Calories1030 kcal
Fat65 g
Saturated Fat12 g
Carbohydrate71 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterol130 mg
Sodium1450 mg
Trans Fat0.4 g
Potassium1400 mg
Calcium250 mg
Iron5 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
1
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 21-23 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
2
- Meanwhile, strain pickles and pat dry with paper towels.
- Zest the lemon. Juice half the lemon. Cut the remaining lemon into wedges.
- Add mayo, lemon zest and 2 tsp (4 tsp) lemon juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
3
- Pat tilapia dry with paper towels. Cut each filet in half crosswise, then season fish all over with remaining Dill-Garlic Spice Blend, salt and pepper.
- When hot, add 1 tbsp oil, then tilapia. (NOTE: For 4 ppl, cook tilapia in two batches, using 1 tbsp oil per batch.) Cook until tilapia is opaque and cooked through, 3-4 min per side.**
- Transfer to a plate.
4
- Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
- Arrange on an unlined baking sheet, cut-side up.
- Bake in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
5
- Dollop half the lemony sauce over 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 remaining lemony sauce alongside for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dill seasoning and lemony mayo, though some found the fish bland and suggested adding more spices or a crispy coating.
- Ease of prep: Quick and simple to make, but some struggled with cooking the fish properly; clearer pan temperature instructions would help.
- Suggestions: Consider adding panko breading to the fish for texture, and try mustard or pickled onions to boost flavor.
- Portions: Generous fish portions were appreciated, but several wanted more potatoes or a larger bun to better contain the fish.
- Texture: Some found the buns too dry or fragile; a sturdier bread like brioche or kaiser rolls might work better.
