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Ready in 10 minutes

Crispy Cod Fishwiches

with Caper Mayo & Baby Greens Salad

Cooking time

10 minutes

Servings

2/4

Calories

960 /serving

Let’s go to the Eastern seaboard, where they know their fish and their sandwiches. For this quick fry up, cod fillets are encrusted with cornmeal and liberally sprinkled with our Down by the Bay spice blend (it’s big on celery salt, bay leaves and mustard, backed by warm spices). Once they’ve crisped up, slip them into toasted hamburger buns, with tomato and quick-made caper mayo. Ten minutes later, you’ll be serving these speedy fishwiches with a salad of baby greens, and watching the northeasterlies blow in.

We will send you:

  • 2 Cod fillets
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Tomatoes
  • 60ml Mayonnaise
  • 20g Capers
  • 30ml Champagne vinegar
  • 10g Dijon mustard
  • 30g Cornmeal
  • 2 Classic hamburger buns
  • 9.5g Down by the Bay spices (celery salt, black pepper, mustard, bay leaves, nutmeg, paprika, cayenne pepper, cloves, ginger, mace, cardamom)

Contains: Eggs, Cod, Mustard, Sulphites, Wheat, Barley

You will need:

Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
66 g
Saturated Fat
8 g
Sodium
1840 mg
Total Carb
60 g
Sugars
5 g
Protein
33 g
Fibre
4 g
Preparation
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Cook the cod
Preheat the oven to broil. In a medium pan, heat a generous drizzle of oil on medium-high. Pat the cod dry with paper towel; season with ¾ of the spices and a pinch of salt. In a medium bowl, coat the cod* with the cornmeal; toss well. Cook, 2 to 3 min. per side, until cooked through.
a picture
Mise en place
Thinly slice 1 tomato into rounds. Medium-dice the remaining tomato. In a small bowl, make the caper mayo by combining the capers, mayo, mustard and ½ the vinegar; season with the remaining spices.
a picture
Toast the buns
Place the buns, cut-sides up, on a sheet pan. Transfer to the oven and toast, 2 to 3 min., until golden brown.
a picture
Make the salad
In a medium bowl, combine the baby greens, diced tomato, remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Toss well.
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Plate your dish
Divide the bun bottoms and tops between your plates and spread both with the caper mayo. Top the bun bottoms with the cod (cut in half if the pieces are longer than the buns), sliced tomato and bun tops. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.