Fish Sandwiches with Remoulade and Arugula Almond Salad
10
Minutes Prep Time
20
Minutes Cook Time
4
Servings
INGREDIENTS
2 tablespoons capers, finely chopped
2 tablespoons green onions, finely chopped
3 tablespoons light mayonnaise
1 tablespoon prepared basil pesto
4 (5-oz.) frozen potato-crusted cod (or breaded fish) fillets
4 hamburger buns, 4 romaine lettuce leaves
1 bag baby arugula (4-5 oz.)
½ cup shaved Parmesan cheese
½ cup whole or sliced almonds
½ cup golden raisins
⅓ cup lemon vinaigrette
INSTRUCTIONS
Preheat oven to 375°F. Chop capers and onions; combine with mayonnaise and pesto. Chill until ready to serve.
Bake fish following package instructions.
Assemble sandwiches by placing fish on bottom bun; top with romaine leaves. Spread 1 tablespoon sauce on top side of each bun. Serve.
Place arugula, cheese, almonds and raisins in salad bowl.
Add dressing; toss and serve.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.
By Chef Tony Charbonnet
