Crispy BLTTs with “Ultimate” Sauce

A classic BLT gets a protein-rich twist with a fillet of lightly cornmeal-crusted oven-baked trout. Crisp bacon, fresh toppings, and the best-ever fish burger sauce make these restaurant-inspired sandwiches a next-level lunch. Warning: you may have trouble convincing people you made this at home!

Prep time:

10 minutes
Cook time:

25 minutes
Makes:

4 servings

Ingredients

8 slices bacon
1 Canadian rainbow trout fillet (1 lb/450 g), cut into 4 portions
Pinch each salt and pepper
1/2 cup (125 mL) cornmeal
4 panini buns, split
4 lettuce leaves
1 tomato, sliced
Ultimate Sauce:
½ cup (125 mL) mayonnaise
2 tbsp (30 mL) finely chopped green onion
¼ tsp (1 mL) grated lemon zest
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) finely chopped drained capers
2 tsp (10 mL) finely chopped fresh dill
½ small clove garlic, pressed or grated

Arrange bacon on a large parchment paper-lined rimmed baking sheet. Bake in preheated 425°F (200°C) oven, turning once, until desired doneness; about 12 to 15 minutes.
While the bacon cooks, sprinkle trout with salt and pepper. Pour cornmeal into a shallow dish. Add trout pieces, turning and pressing into cornmeal to coat.
Remove bacon to a paper towel-lined plate and set aside. Drain almost all of the fat from the baking sheet, leaving a thin coating. Arrange trout on baking sheet. Bake until fish flakes easily when tested with a fork, turning once; about 10 minutes.
Ultimate Sauce: In a small bowl, mix together mayonnaise, onion, lemon zest and juice, capers, dill and garlic.
Fill buns with sauce, bacon, lettuce, tomatoes and trout.

Tip: The “Ultimate” sauce also makes a fantastic topper for grilled fish or shrimp.

Tip: Serve with a kale or classic Caesar salad

Tip: You can use any fish for this recipe. Try Canadian haddock, whitefish, rockfish, or hake.