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Crispy Fish Sandwich with Garlic-Tartar Sauce & Side Salad.

  • 2 (170 ml) jars
    artichoke hearts, marinated
  • 2 heads
    butter (Boston) lettuce
  • 1 tbsp
    capers
  • 2
    eggs
  • 2 cloves
    garlic
  • ½ medium
    red onion
  • 0.68 kg
    tilapia fillet
  • 4
    tomatoes
  • 4
    whole grain buns or rolls
  •  
    all-purpose flour
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    panko bread crumbs
  •  
    pure maple syrup
  •  
    salt
  •  
    white wine vinegar
  • 1
    Peel and mince garlic; mince capers. Transfer both to a small bowl along with mayo, vinegar, Dijon, and pepper. Whisk to combine the tartar sauce; set aside.
    2 cloves garlic
    1 tbsp capers
    ⅓ cup mayonnaise
    2 tsp white wine vinegar
    2 tsp Dijon mustard
    ⅛ tsp black pepper
  • 2
    Combine oil, vinegar, Dijon, maple syrup, salt, and pepper in a large salad bowl; whisk to combine the dressing.
    4 tsp extra virgin olive oil
    4 tsp white wine vinegar
    1 tsp Dijon mustard
    1 tsp pure maple syrup
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Peel and thinly slice onion into half rounds. Set half of the onions aside on a plate. Add the other half to the bowl with the dressing and stir to combine.
    ½ medium red onion
  • 4
    Wash and dry the tomatoes, then halve and slice them. Place half of the tomatoes on the plate; transfer the other half to the salad bowl.
    4 tomatoes
  • 5
    Drain and thinly slice artichoke hearts; transfer to the salad bowl. Set aside while you prepare the fish.
    2 (170 ml) jars artichoke hearts, marinated
  • 6
    Whisk eggs in a medium bowl.
    2 eggs
  • 7
    Place bread crumbs in a second medium bowl.
    1 cup panko bread crumbs
  • 8
    Pat the fish dry with paper towels and place on a plate or other flat surface. Season with salt and pepper on both sides.
    0.68 kg tilapia fillet
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Sprinkle flour over both sides of each fillet. Press gently to adhere.
    2 tbsp all-purpose flour
  • 10
    Preheat a large nonstick skillet over medium heat.
  • 11
    To bread the fish, dip each fillet into the egg, and then the bread crumbs. Press gently to adhere.
  • 12
    Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add fish to the skillet in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Once done, transfer to a clean plate lined with paper towel.
    4 tsp extra virgin olive oil
  • 13
    Meanwhile, toast the rolls.
    4 whole grain buns or rolls
  • 14
    Wash and dry the lettuce; separate the leaves. Set aside 2 large leaves per sandwich. Chop or tear remaining leaves into bite-sized pieces, add to the salad bowl and toss to combine.
    2 heads butter (Boston) lettuce
  • 15
    Place the bottom half of a roll on each plate. Layer with tartar sauce, lettuce, tomato, onion, and a crispy fish fillet; close with top half of the roll. Serve salad on the side and enjoy!