Fish Wraps with Iceberg Lettuce
Smarts: You can definitely make more of the almond-crusted fish patties and freeze them for a quick and easy dinner in the future too!
- Tilapia - 4 fillets (Or use other white fish like cod. If you don't eat seafood, try this with chicken thighs)
- Iceberg lettuce - 8 leaves
- Egg - 1
- Almond meal - 3/4 cup
- Cajun spice - 1 tsp
- Cooking oil - 1 Tbsp + 3 Tbsp
- Homemade tartar aioli - 1/2 cup (Ingredients listed separately)
- Kale, curly leaf - 1 bunch, leaves torn
- Oil, olive - 2 Tbsp
- Garlic - 1 clove, minced or crushed
- Mustard, Dijon - 1 tsp
- Egg yolk - 2
- Lemon juice - 1 tsp
- Oil, cooking - 1/2 cup
- Capers - 2 Tbsp, chopped
- Fish - Rinse and dry. Slice into pieces that would fit nicely into a lettuce wrap. Lightly salt and pepper.
- Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
- Lettuce - Tear off leaves to use as ‘shells’. (Can be done up to 3 days ahead)
- Prep breading stations - 1) In one bowl or container with lid, lightly whisk egg with a splash of water; 2) In a second bowl or container with lid, mix together almond meal (almond meal is more crumbly food processed almonds whereas flour is finer), cajun spice, some salt and pepper, and first part of cooking oil.
- Make ‘tartar aioli’ - Mince or crush garlic. Give garlic, Dijon, egg yolk, and lemon juice a quick blend in a blender. While blending on low speed, slowly drizzle in avocado oil until a creamy, mayo-like consistency is formed. Mix in capers. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
- Preheat oven to 300F (149C) degrees.
- Spread kale leaves onto a sheet pan. Use two pans if they’re too packed on one. Toss with olive oil and then bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with salt right out of the oven.
- While kale chips are baking, dip fish pieces into egg and then almond meal. If you’re using containers with lids, you can just dump all the fish into each container, close lid, and shake (this is that fancy ‘shake and bake’ method). Continue until all fish pieces are breaded.
- Heat a skillet or griddle over medium-high heat. Add second part of cooking oil and then cook fish on each side for ~4 minutes, until almond meal is golden and fish is opaque when sliced.
- Top almond-crusted fillets with aioli and then wrap in lettuce leaves. Enjoy with kale chips!
Just realized I needed to update MyFitnessPal's numbers. Whoops! Still a tasty sandwich.0 Helpful
used very thin fish to make cooking easy. brioche rolls from tjs were too much bread for the thin fish though. used spinach, it was fine but romain or iceberg would have been better.0 Helpful
Fish was easy and yummy! Loved the kale chips though my husband and kiddo weren't so sure.0 Helpful
We used flounder and the sandwiches turned out so good! I even loved the tarter sauce! I had a little trouble with the kale chips but they were still delish! I can't wait to cook these again! I am so excited to try more recipes!0 Helpful
We made the 2-meal portion and ended up with enough for 4 sandwiches! Didn't have any cajun spices, so we blended salt, pepper, oregano, thyme, paprika, and red pepper flakes until it smelled good. Everything was delicious!0 Helpful
We loved the fish sandwiches. The kale chips needed to cook for almost 25 minutes but that was likely due to my overcrowding the pan, whoops!0 Helpful