Oven-Fried Sanddab With Summer Salad

Name: Oven-Fried Sanddab With Summer Salad
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large egg yolk; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon water; 1/2 teaspoon kosher salt; 3/4 cup olive oil; 1 pound fresh tomatoes; 2 medium avocados; 3 tablespoons freshly squeezed lemon juice; 1/2 cup coarsely chopped Vidalia onion; 2 tablespoons finely chopped parsley; 1 ear sweet corn; 2 tablespoons olive oil; Salt, to taste; Freshly ground black pepper, to taste; 8 to 12 pan-dressed sand dabs; 1 to 1 1/2 cups breadcrumbs

Oven-fried Pacific sanddab is paired with a vibrant summer salad of tomatoes, avocado, fresh corn, and sweet onions.

⭐ 3.8 (20 reviews) Prep: 35 minCook: 12 minTotal: 47 minYields: 4 servings

Category Tags:

Lunch Dinner Entree

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 475 F.
Combine egg yolk, lemon juice, water, and salt in a bowl, then slowly whisk in olive oil until a mayonnaise forms; refrigerate.
In another bowl, combine chunky tomatoes and avocado, cover with lemon juice.
Add chopped sweet onion, parsley, and corn kernels to the salad bowl.
Gently mix the salad with olive oil, salt, and pepper; cover and leave at room temperature.
Fill a shallow bowl with breadcrumbs.
Coat sanddabs thickly with mayonnaise, then press into breadcrumbs to ensure both sides are fully covered.
Place the coated fish, dark skin up, onto a heatproof pan.
Bake for 6-12 minutes until the fish is golden brown; do not flip.
Let the cooked fish rest for a few minutes, then serve with the prepared summer salad.

Nutritional Info (per serving)

Calories: 1010 kcal

Carbohydrate: 54 g

Cholesterol: 164 mg

Fiber: 14 g

Protein: 32 g

Saturated Fat: 12 g

Sodium: 1103 mg

Sugar: 9 g

Fat: 77 g

Unsaturated Fat: 0 g