Forget what you know
Today, I’m not just making another Fish Sandwich. I’m trying to capture that strange moment when fried fish meets lemony tartar, but with a twist of my own. No factory breading here. Instead, I’m roasting a fillet in a pan, letting the edges crisp up just right, almost caramelized. It smells like early spring – that mix of fresh dill, lemon zest, and the faint, savory warmth of cooked fish. This isn’t about fast food nostalgia; it’s about reclaiming something familiar and making it real again. Right now, I’m obsessed with swapping out the bun for something a little different—maybe crispy, buttered toast or a soft lettuce leaf, I haven’t totally decided. It’s strange how _simple_ things get complicated when I think about building the perfect bite.
Roasted Fish Sandwich with Lemon Dill Tartar
Ingredients
Equipment
Method
- Pat the fish fillets dry with paper towels. Use a sharp knife to remove any remaining bones and gently season both sides with salt and pepper. Place the panko bread crumbs in a shallow dish and lightly zest the lemon directly into the crumbs for added flavor.2 fillets fish fillets (e.g., cod or haddock), 1 cup panko bread crumbs, 1 tsp lemon zest
- Heat a pan over medium heat and add the butter until melted and bubbling, about 1-2 minutes. Carefully place the seasoned fish fillets into the pan, skin side down if applicable. Cook undisturbed for 4-5 minutes until edges are golden brown and the fish is opaque halfway up the sides.4 slices bread or lettuce leaves
- Flip the fillets gently using a spatula and cook for another 3-4 minutes until fully cooked and crispy on the outside. The fish should be golden brown and easily flake with a fork. Remove from pan and set aside.2 fillets fish fillets (e.g., cod or haddock)
- While the fish cooks, prepare the tartar sauce by combining mayonnaise, chopped dill, capers, lemon juice, and lemon zest in a mixing bowl. Mix thoroughly until well combined and refrigerate until serving.2 tbsp dill, chopped, 1 cup mayonnaise, 1 tbsp capers, chopped, 2 tsp lemon juice
- Toast the bread slices or prepare lettuce leaves by rinsing and patting dry. In a separate pan, melt the remaining butter over medium heat and toast the bread slices until golden and crispy, about 2-3 minutes per side.2 tbsp butter
- Assemble the dish by placing a fish fillet on each toasted bread or leaf-lined plate. Top with a generous spoonful of tartar sauce. Garnish as desired and serve immediately, with the crispy elements contrasting the tender fish.2 fillets fish fillets (e.g., cod or haddock), 1 cup mayonnaise, 4 slices bread or lettuce leaves
No giant story, no grand finale. Just a fish sandwich. But maybe that’s where the magic is. When it’s right, it hits a little different—like a tiny, quiet rebellion against the usual. And honestly, I don’t mind that at all.
Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.
If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.
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