Cruisin' Cajun Fish Rolls

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 5g Cajun seasoning
• 300g basa fish fillets
• 2pcs white bread rolls
• 50g baby spinach leaves
• 15ml olive oil
• 2pcs egg
• 5ml red or white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Bring a small saucepan of water to the boil for the eggs. Peel the carrot into ribbons with a vegetable peeler. Finely chop the spring onion. Combine 1 tsp Cajun seasoning (see Make it milder) and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the fish and turn to coat.
2. Step 2 — Boil eggs
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.
3. Step 3 — Cook fish and bake rolls
   Heat a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through. Remove from the pan. While the fish is cooking, halve the rolls. Put the rolls, cut-side up, on an oven tray and bake for 6 mins or until toasted.
4. Step 4 — Make salad
   Meanwhile, combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the carrot, spring onion and spinach and toss to combine. Combine 2 tbs mayonnaise and 1 tsp Cajun seasoning in a separate bowl.
5. Step 5 — Serve up
   Peel and slice the eggs, then season with salt and pepper. Break the fish into large chunks. Spread the rolls with the Cajun mayo, then fill with the salad, fish and egg. Divide the fish rolls among plates and serve with any remaining salad. Enjoy!
6. Step 6 — Make it milder
   Our Cajun seasoning has a bit of heat. If you prefer less spice, reduce the seasoning in the marinade and mayonnaise (Step 4) to taste. Or leave a portion of fish and mayonnaise plain.

Allergens

Eier, Sulfit, Fisch, Gluten, Sojabohnen, Wheat