YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Fish Sandwich with Lemon Aioli
Enjoy a delightful twist on a classic sandwich featuring a light and flaky cod fillet encrusted with a crispy herb-panko coating, nestled inside a whole wheat bun with a zesty lemon aioli, fresh lettuce, and a slice of tomato. This flavorful creation offers a balanced blend of textures and fresh, summery flavors suitable for any meal.
INGREDIENTS
4 ounces Cod Fillet
1 Whole Wheat Bun
0.25 cup Panko Breadcrumbs
2 Egg Whites
1 tbsp Light Mayonnaise
1 tsp Lemon Juice
1 Lettuce Leaf
1 Tomato Slice
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F if you prefer baking, otherwise prepare a non-stick skillet over medium heat with a light olive oil spray.
In a shallow bowl, whisk the egg whites. In another shallow bowl, combine the panko breadcrumbs with a pinch of salt, pepper, and any fresh chopped herbs of your choice (such as parsley or dill).
Brush the cod fillet lightly with the egg whites then dredge in the breadcrumb mixture, pressing gently to adhere evenly on all sides.
Cook the fish: either bake it on a lined baking sheet for 12-15 minutes until the coating is crisp and the fish flakes easily, or shallow fry in the skillet for about 3-4 minutes per side until golden and cooked through.
Prepare the lemon aioli by mixing the light mayonnaise with lemon juice in a small bowl. Adjust seasoning with salt and pepper to taste.
Toast the whole wheat bun lightly if desired.
Assemble the sandwich by placing the cooked fish on the bottom bun, drizzling with lemon aioli, and topping with a fresh lettuce leaf and tomato slice.
Finish with the top bun, and serve immediately while the fish is still warm and crispy.