Fish Nuggets, Corn Sauté, and a Parsley Spinach Salad


Sometimes you just want some color at your dinner table. Maybe some variety. Maybe some fish nuggets. With a nice creamy tartar sauce on the side.

Fish Nuggets

Fish Nuggets

Fish Nuggets, Corn Sauté, and a Parsley Spinach Salad


    Fish Nuggets
  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons water
  • 1 large egg, lightly beaten
  • 1 1/2 pounds tilapia fillets, cut into 1-inch pieces (you can use cod fillets)
  • Tartar Sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped dill pickle
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • Corn Sauté
  • 1 1/2 teaspoons butter
  • 1/2 cup chopped onion
  • 1/3 cup diced red bell pepper
  • 2 garlic cloves, sliced
  • Corn from 2 ears of corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parsley Spinach Salad
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard
  • 2 cups baby spinach leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 3 tablespoons chopped pistachios


  1. Preheat oven to 400°F.
  2. Mix panko and thyme on foil and toast until golden brown. Combine panko mixture, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine 2 tablespoons water and egg in another shallow dish.
  3. Dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture. Arrange fish in a single layer on a parchment-lined baking sheet.
  4. Combine mayonnaise and remaining tartar ingredients in a bowl.
  5. Bake fish at 400° for 12-15 minutes.
  6. For the corn sauté, melt butter in a skillet over medium-high heat. Add ­onion, bell pepper, and garlic; sauté 3 minutes. Add corn, salt, and pepper; sauté 3 minutes.
  7. For the spinach salad, combine lemon juice, olive oil, salt, pepper, and Dijon mustard in a medium bowl. Add spinach and parsley; toss to coat. Top with pistachios.
  8. Serve nuggets with tartar sauce, alongside corn sauté and spinach salad.

This is a recipe from Cooking Light.


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