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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
Calories: 855 kcal/person
Allergens: gluten, egg, milk
What we send:
10 oz persian cucumbers (4)
1 clove garlic
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:
1 large egg
freshly ground black pepper
zester or microplane
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.
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.
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.
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.
Make cucumber salad
Rinse and drain cucumbers then toss with juice of half the lemon, 1
tablespoon oil, and season with salt and pepper.
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!