30 minute meal: Fish sandwich with crushed cucumber salad

To get this dish delivered; visit us at www.marleyspoon.com

There’s no deep-frying involved in these golden-crusted fish fillets. The middle is tender and flaky, perfect for sandwiching in a soft brioche bun. Smashing cucumbers helps them better absorb the dressing. They’ll be juicy and marinated in just a few minutes. Cook, relax and enjoy!

Cooking time: 30 minutes

Attributes: fish

Calories: 855 kcal/person

Allergens: gluten, egg, milk

What we send:

10 oz persian cucumbers (4)

1 clove garlic

1 lemon

2 oz mayonnaise

1 oz Parmesan

⅓ cup panko breadcrumbs (0.7 oz)

2, 6 oz pollock fillets

2 sesame brioche buns (3 oz each)

1 head Boston lettuce (5.8 oz)

What you need:

coarse salt

sugar

1 large egg

freshly ground black pepper

all-purpose flour

olive oil

Equipment:

colander

zester or microplane

small skillet

Recipe steps:

1.

Crush cucumbers

Remove ends from cucumbers. Using the side of a large knife, press

down on cucumbers to crush and break open. Once crushed, slice

crosswise into ½-inch pieces. Place in a strainer and sprinkle with

½ teaspoon each salt and sugar. Let drain.

2.

Make garlic mayo

Peel and finely grate or chop garlic. Remove zest from half the

lemon and mix with mayonnaise and grated garlic. Keep in

refrigerator until ready to use.

3.

Bread fish

Whisk 1 egg in a shallow bowl and season with salt and pepper.

Grate half of cheese (reserving other half for another use) and mix

with breadcrumbs on a plate. Season with salt and pepper. Coat

fish fillets completely in 1 tablespoon flour. Dust off excess then

coat in egg mixture. Let excess egg drip off then coat completely

with breadcrumb mixture.

4.

Cook fish

Heat 2 tablespoons oil in a small skillet over medium-high. Add

fish fillets to skillet and cook until crisp and brown on both sides,

about 3 minutes a side (add more oil if needed and lower heat if

browning too quickly). Season with salt.

5.

Make cucumber salad

Rinse and drain cucumbers then toss with juice of half the lemon, 1

tablespoon oil, and season with salt and pepper.

6.

Assemble

Cut open and toast buns. Spread garlic mayo on buns and top with

fish (break fish in half to fit if necessary) and lettuce leaves. Serve

with cucumber salad in remaining lettuce leaves. Cut remaining

lemon half into wedges for squeezing over fish. Enjoy!