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Compliments Balance Wild Cod Fillets, thawed, patted dry,
each fillet cut into 4 pieces
1 1/2 tsp
Artisan Organic Sourdough Boule, halved
large tomato, thinly sliced
English cucumber, thinly sliced
finely grated lemon zest
Season cod all over with Cajun seasoning. Heat oil in large non-stick skillet set over medium heat. Cook cod for 3 to 5 min per side or until fish flakes and cooked through.
Caper-Lemon Sauce: Whisk mayonnaise with lemon zest, lemon juice and capers until combined.
Layer evenly onto half the bread slices, Caper-Lemon Sauce, lettuce, tomato, cucumber and cod. Top with remaining bread.
Nutrition Description: Per serving (1/4 of recipe):
Saturated Fat: 1
Cholesterol: 30 mg
Sodium: 610 mg