Who doesn’t love a good fish sandwich? Flaky cod in a crispy crust, served with a fabulous wedge salad topped with baby tomatoes, bacon and blue cheese – this dinner is a winner!
MEAL KIT CONTENTS:
12 oz cod
4 oz brioche buns
4 oz flour/house seasoning blend
6 oz seasoned panko breadcrumb
2 oz baby tomatoes
4 oz lettuce
6 oz Zesty tartar sauce
2 oz blue cheese dressing
2 oz bacon
INGREDIENTS NOT SUPPLIED:
Salt & Pepper
KITCHEN ITEMS NEED:
Baking sheet lined with aluminum foil or parchment paper
3 x bowls or plates
Cutting board and knife
Strainer / Colander
Whisk or fork
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat the oven to 400°
Wash and dry the fresh produce
Remove and discard the core & outer layer of the lettuce head. Slice into wedges keeping each wedge intact. Reserve some leaves to garnish the brioche buns.
Quarter the tomatoes
Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Cut cod into 2 even pieces.
Set up breading station; Whisk to combine egg and a small drizzle of water, season with salt and pepper and pour onto a plate (or bowl). Spread panko breadcrumbs out on a second plate (or bowl). Spread flour on the third plate (or bowl) and season with salt and pepper.
Step 1: Bread the Cod
Working 1 piece of cod at a time, thoroughly coat the seasoned fillets in flour blend, then dip in egg, then coat in the breadcrumbs (pressing to adhere).
Step 2: Cook Cod
In a large skillet, heat a thin layer of oil on medium-high until hot. Add the breaded cod fillets. Cook 3 to 4 minutes per side, or until golden brown. Place on baking sheet and cook for a further 15 minutes or until fully cooked through. Carefully discard the oil and wipe out the pan.
Step 3: Cook bacon
Using the same skillet, add bacon & cook on medium high heat until crispy, about 5-10 minutes. Remove bacon from the skillet, place on paper towel to absorb grease and chop into small pieces.
Step 4: Make salad
Place the lettuce wedges on a serving dish, cut sides up. Top with the tomatoes, bacon bits and drizzle with blue cheese dressing. Keep in fridge until ready to serve.
Step 5: Toast buns
Add the buns, cut sides down, to a skillet and toast 1 to 2 minutes, or until golden brown.
Step 6: To serve
Place a lettuce leaf and a cooked cod fillet on each toasted bun bottom. Top with a spoonful of the tartar sauce and a toasted bun top. Serve with the salad and enjoy!