Fish sandwich or fish burger? That is the question. This dilled fish sandwich recipe could arguably pass as a fish burger, while maintaining all of the characteristics you love in a burger! It’s juicy, full of flavor, pairs well with condiments, and all of your favorite fresh toppings! If you’re looking to replace some of your meaty meals with seafood, then this recipe is a perfect swap! Whether you serve it on a bun and enjoy aaallll of the carbohydrates, or opt for a lettuce wrap, you won’t be disappointed!
Dilled Fish Sandwich
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total: 30 minutes
Ingredients:
avocado spread:
- 1 lemon, halved & juiced
- small ripe avocado, mashed
- 1/4 to 1/2 teaspoon garlic powder
- 1/4 teaspoon Sriracha
- 1/8 teaspoon each salt and pepper
cod burgers:
- Zest of a lemon half
- 2 tablespoons chopped dill or dill seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon each salt and pepper
- 1 pound Alaska Cod fillets, thawed
- 1 tablespoon grapeseed oil
- 4 toasted whole-wheat buns OR 4 lettuce leaves for wraps
Directions:
Cut your lemon in half, zesting one half and reserving the zest for the cod. Juice the zested half of the lemon and reserve juice for the avocado spread. Cut the remaining half of lemon into wedges and reserve for serving.
Prepare your avocado spread by combining your mashed avocado, sriracha, and spices. Chill until ready to serve.
For the cod burgers: Combine the lemon zest, dill, garlic powder, salt and pepper in a small bowl. Blot the cod with paper towels and place on a large plate. Rub the cod all over with the seasoning blend.
Heat your oil over medium heat until shimmering then carefully add the cod to the pan. Tilt the pan slightly each way to evenly distribute the oil. With a spatula, press gently on the centers of the cod. Cook until the cod is opaque around the edges and releases easily from the pan, about 2 to 4 minutes. Turn the cod over and cook for an additional 2 to 4 minutes. Remove cod from the pan.
Serve on toasted buns with avocado spread or in a lettuce wrap with microgreens and your lemon wedges.
