Baked Fish Sandwiches

Name: Baked Fish Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter, softened; 118 milliliters thinly sliced cucumber; 1 teaspoon Dijon mustard; 454 grams fish fillets; 312 grams Refrigerated Crusty French Loaf; 2 Tbsps chopped fresh chives; 4 lettuce leaves; 0 teaspoons pepper; 0 teaspoons salt; 1 medium tomato, sliced

You can never have too many main course recipes, so give Baked Fish Sandwiches a try. This recipe serves 4. Watching your figure? This pescatarian recipe has 658 calories, 30g of protein, and 41g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have crusty loaf, pepper, dijon mustard, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Cut 18x7-inch sheet of foil; crimp edges to hold juices from fish.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Sprinkle both sides of fish fillets with salt and pepper; place on foil sheet. Set aside.

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Salt And Pepper

Fish Fillets

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Aluminum Foil

Generously spray half of 15x10x1-inch baking pan, lengthwise, with nonstick cooking spray.

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Cooking Spray

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Baking Pan

Remove dough from can; place seam side down in sprayed side of pan. With serrated knife, cut 4 or 5 (1/2-inch-deep) slashes in top of dough.

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Dough

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Serrated Knife

Frying Pan

Bake at 350F. for 26 to 30 minutes or until loaf is deep golden brown, adding fish on foil to pan during last 20 minutes of baking time. Fish is done when it flakes easily with fork. Cool loaf 5 minutes.

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Fish

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Oven

Aluminum Foil

Frying Pan

Meanwhile, in small bowl, combine butter, chives and mustard; blend well.

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Mustard

Butter

Chives

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Bowl

Cut warm loaf in half lengthwise; cut each half into 4 pieces.

Spread top and bottom halves with butter mixture.

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Butter

Spread

Layer lettuce, fish, tomato and cucumber on bottom halves; cover with top halves. If necessary, secure each sandwich with skewer or toothpick.

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Cucumber

Lettuce

Tomato

Fish

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Toothpicks

Skewers

Equipment

Ingredients

Servings:

59milliliters

butter, softened 118milliliters

thinly sliced cucumber 1teaspoon

Dijon mustard 454grams

fish fillets 312grams

Refrigerated Crusty French Loaf 2Tbsps

chopped fresh chives 4

lettuce leaves 0teaspoons

pepper 0teaspoons

salt 1medium

tomato, sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.