It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Oven-Fried Fish Sandwich
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Enjoy a bite of the sea with this baked fish sandwich recipe. Featuring panko-coated white fish, a tangy homemade sauce, and crisp lettuce on a warm bun.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound white fish fillets (such as haddock, cod, or pollock), cut into serving pieces
olive oil
salt and pepper, to taste
3/4 cup panko or other dry white bread crumbs
4 hamburger buns
1/2 cup mayonnaise
1 tablespoon prepared horseradish, or to taste
2 teaspoons grated raw onion
1 tablespoon sweet pickle relish
salt and pepper, to taste
4 lettuce leaves
4 slices tomato
directions
Preheat the oven to 450 degrees F. Grease a rimmed baking sheet.
Coat the fish pieces lightly but thoroughly with oil. Season with salt and pepper.
Place the panko bread crumbs in a shallow dish. Press both sides of the fish fillets into the crumbs, coating them well with the crumbs. Place the coated fish fillets on the baking sheet.
Place the fish in the oven and bake at 450 degrees F for 15-18 minutes or until golden brown and cooked through.
While the fish is cooking, wrap the hamburger buns in foil. Place the buns in the oven and heat them for 5 minutes while the fish is cooking.
Combine the mayonnaise, horseradish, onion, relish, and salt and pepper to taste, in a bowl. Adjust the flavor as needed.
When the fish is cooked through, spread the cut sides of the buns with the mayo sauce. Place a lettuce leaf on the bottom bun topped with a tomato slice, if using. Place the fish fillet on top. Top with additional sauce (if desired) and the top bun.
Serve the oven-fried fish sandwich hot.
common recipe questions
Can I make the fish ahead of time?
While it's typically best to serve the sandwich fresh, you can make some parts of the sandwich ahead of time.
For instance, you can prepare the sauce in advance and store it in the refrigerator. The breaded, uncooked fish can also be prepared a few hours ahead and kept refrigerated until it's time to bake.
However, I wouldn't recommend completely preparing and reheating the sandwich, as the bread might turn soggy and the fish could become dry. If necessary, you could bake the fish ahead of time and reheat it in the oven just before serving, but this might not give you the same fresh, crispy result.
The best approach, if you're pressed for time, would be to prep all the ingredients (like the sauce and breading the fish) and assemble and bake the sandwich close to the serving time.
nutrition data
455 calories, 19 grams fat, 32 grams carbohydrates, 38 grams protein per serving.
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