Down By The Bay Crispy Tilapia Sandwiches
with Lemony Beet & Apple Salad
Cooking time
25 minutes
Servings
2/4
Calories
1080 /serving
Take a trip to the seaside. These delightful fish sandwiches are just the ticket for talking about summer vacation plans. Pan-crisped tilapia is coated in panko and our classic Down by the Bay seasonings. Tuck the tender golden fillets into toasted buns with a smear of mayo. There’s room for sliced radishes, and a lemon-spritzed apple and beet salad, to unleash bright contrast.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 225g Red beets
- 100g Radishes
- 1 Lemon
- 1 Apple
- 90ml Mayonnaise
- 20g Panko
- 2 Classic hamburger buns
- 10g Down by the Bay spices (celery salt, black pepper, mustard, bay leaves, nutmeg, paprika, cayenne pepper, cloves, ginger, mace, cardamom)
Contains: Barley, Eggs, Mustard, Tilapia, Wheat
You will need:
Large pan (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
70 g
Saturated Fat
7 g
Sodium
1180 mg
Total Carb
75 g
Sugars
20 g
Protein
40 g
Fibre
7 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Mise en place
Meanwhile, halve the radishes lengthwise; thinly slice crosswise. In a small bowl, combine the radishes, a drizzle of oil and S&P. Core and small-dice the apple. Juice the lemon. In a second small bowl, combine the mayo, ½ the lemon juice and S&P.
Prepare the tilapia
Pat the tilapia dry with paper towel; season with the spices and S&P. Place ½ the mayo in a shallow bowl. Place the panko on a plate. Working one at a time, coat the tilapia in the mayo (letting any excess drip off), then in the panko (pressing to adhere).
Cook the tilapia
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tilapia* and cook, 3 to 4 min. per side, until golden brown and cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the salad
Meanwhile, in a large bowl, combine the beets, apple, remaining lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
Toast the buns & serve
In the reserved pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown. Divide the bun bottoms between your plates. Top each bun bottom with the remaining mayo, the tilapia, radishes and a bun top. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
