with Roasted Potatoes and Lemony Dip
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.
Allergens
Utensils
Tags
Tilapia
300 g
Dill-Garlic Spice Blend
1 tsp
Mayonnaise
8 tbsp
Red Potato
350 g
Dill Pickle, sliced
90 mL
Spring Mix
28 g
Artisan Bun
2 unit(s)
Lemon
1 unit(s)
Salt
0.125 tsp
Butter
2 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- 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.)
- 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.
- 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.
- 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!)
- 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.
1030
kcal
Calories
65
g
Fat
12
g
Saturated Fat
71
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
42
g
Protein
130
mg
Cholesterol
1450
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
250
mg
Calcium
5
mg
Iron
