Grilled Whiting Roll

Name: Grilled Whiting Roll
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 4 fillets (300g) King George Whiting; 2 (150g) Bread Rolls; shredded (80g) Iceberg Lettuce; 2 tbsp (30g) Mayonnaise; 2, diced fine (30g) Gherkins; 1, in wedges (25g) Lemon; a small handful (5g) Dill

Recipes · Lunch · Recipe, Typed Supps

A fish roll made properly: grilled rather than battered, which turns a takeaway into a decent lunch.

Allergens and patterns

Contains gluten, eggs, fish, sulphites. Fits: Pescatarian, Kosher.

Ingredients

4 fillets (300g) King George Whiting — A delicate white fish that cooks in about three minutes a side. Any longer and there is nothing left of it.
2 (150g) Bread Rolls — Lightly toasted on the cut side, which stops the fish juices soaking straight through.
shredded (80g) Iceberg Lettuce — Cold and crunchy under hot fish, which is the whole contrast of a fish roll.
2 tbsp (30g) Mayonnaise — Mixed with the lemon and dill into a quick tartare. Plain mayonnaise here is a waste of an opportunity.
2, diced fine (30g) Gherkins — Into the mayonnaise. Acid and crunch, and what makes it tartare rather than mayonnaise.
1, in wedges (25g) Lemon — Over the fish just before it goes in the roll.
a small handful (5g) Dill — In the sauce.

Nutrition per serving

Calories: 455 kcal
Protein: 38.7g
Carbohydrate: 44.8g
of which sugars: 9.4g
Fat: 13.1g
of which saturated: 1.9g
Fibre: 3.7g
Sodium: 713.1mg

Method

Mix the mayonnaise with the diced gherkins, dill and a squeeze of lemon.
Season the whiting and grill or pan-fry for two or three minutes a side, no more.
Toast the cut faces of the rolls.
Build with sauce, lettuce, then fish, and a final squeeze of lemon.