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Pan-Seared Fish Sandwich

Pan-Seared Fish Sandwich

with Roasted Potatoes and Lemony Dip
4.5(1.2K)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1030 kcal
Protein
: 
42g protein
Difficulty
: 
Medium
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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 g

Tilapia

(Contains: Tilapia)

1 tsp

Dill-Garlic Spice Blend

(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

8 tbsp

Mayonnaise

(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)

350 g

Red Potato

90 mL

Dill Pickle, sliced

28 g

Spring Mix

2 unit(s)

Artisan Bun

(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)

1 unit(s)

Lemon

Not included in your delivery

0.13 tsp

Salt*

2 tsp

Butter*

0.13 tsp

Pepper*

2 tbsp

Oil*

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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Strainer
•Zester
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

PDF
Prep and cook potatoes
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.)
Prep
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.
Prep and fry fish
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.
Toast buns
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!)
Finish and serve
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.

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