
Roasted Cod and Tartare Sandwich Recipe
This sandwich is the perfect hint at the classic Fish & Chips, however, healthier and even tastier with fresh vegetables.



Ingredients
200g fresh cod loin
4 asparagus spears
1 beef tomato, sliced
2 bread rolls, preferably crusty
130g full fat mayonnaise
80g gherkins, finely chopped
8g cider vinegar
30g capers, chopped
15g wholegrain mustard
1 small red onion, finely chopped
1 sprig fresh parsley
Salt and pepper
Method
- Combine together the mayonnaise, gherkins, cider vinegar, capers, mustard, chopped onion, and parsley. Season with salt and pepper and chill
- Slice the asparagus into thin slices and blanch in boiling salted water for 1 minute. Drain and cool in cold water and then pat dry
- Brush the cod loin with olive oil and season with salt and pepper
- Heat a non-stick pan to a medium heat and place the cod, skin side down, and cook for 8-10 minute. Keep turning carefully until brown and charred in places and full cooked.
- Warm the rolls in the oven, and open up. Spread the tartare sauce on both sides of the rolls, layer tomato and asparagus and the flaked code loin on top.
Tags fish recipeslunch recipessandwich recipesseafood recipes
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