Fish Sandwiches With Cucumber and Pepper Salad

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Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 16 g
    • Sat Fat 2.5 g
    • Cholesterol 90 mg
    • Sodium 800 mg
    • Protein 22 g
    • Carbohydrate 7 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 23 mg

Toss the cucumber, bell pepper, onion, parsley, lemon juice, 2 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Let sit for about 15 minutes.

Meanwhile, season the fish with 1 teaspoon salt and ½ teaspoon black pepper. Coat with the flour.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the fish and cook until opaque throughout, 1 to 2 minutes per side.

Ingredients

  1. Check 1 English cucumber, thinly sliced
  2. Check ½ red bell pepper, chopped
  3. Check ¼ small red onion, finely chopped
  4. Check 1 tablespoon chopped parsley
  5. Check 2 tablespoons lemon juice, plus wedges for serving
  6. Check ¼ cup olive oil
  7. Check Kosher salt and black pepper
  8. Check 4 thin 4-ounce skinless bass or cod fillets
  9. Check 3 tablespoons all-purpose flour
  10. Check Tartar sauce, toasted burger buns, and Bibb lettuce, for serving

Directions

  1. Toss the cucumber, bell pepper, onion, parsley, lemon juice, 2 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Let sit for about 15 minutes.
  2. Meanwhile, season the fish with 1 teaspoon salt and ½ teaspoon black pepper. Coat with the flour.
  3. Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the fish and cook until opaque throughout, 1 to 2 minutes per side.
  4. Spread the tartar sauce on the buns; sandwich with the fish and lettuce. Serve with the salad and lemon wedges.