Name: Cheddar Halibut Fish Sticks with Lemony Dill, Cabbage & Kale Coleslaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 3 eggs; 1 ½ small bunches fresh dill; 1.02 kg halibut fillet; 1 ½ bunches kale; 4 ½ lemons; 1 ½ medium heads napa cabbage; all-purpose flour; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; mayonnaise; onion powder; panko bread crumbs; pure maple syrup; salt

Cheddar Halibut Fish Sticks with Lemony Dill, Cabbage & Kale ColeslawCheddar Halibut Fish Sticks with Lemony Dill, Cabbage & Kale Coleslaw — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

3 eggs

1 ½ small bunches fresh dill

1.02 kg halibut fillet

1 ½ bunches kale

4 ½ lemons

1 ½ medium heads napa cabbage

all-purpose flour

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

mayonnaise

onion powder

panko bread crumbs

pure maple syrup

salt

Instructions

Preheat oven to 220°C (425°F). Coat a large baking sheet pan with a thin layer of olive oil; set aside.

Finely grate the cheese into a medium bowl; add bread crumbs and salt. Toss together with your hands until well combined, breaking up any cheese lumps. Transfer to the baking sheet pan and spread out in an even layer. Reserve bowl.

Place pan in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until golden, 8-9 minutes. Watch carefully so the crumbs don't burn. Remove from the oven and let cool. Leave the oven on.

If using halibut with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin.

Pat the fish dry with paper towel, then cut crosswise into 1-inch strips; transfer to a plate.

Combine flour, salt, and pepper in a small bowl; stir together. In another small bowl, whisk the eggs.

Scrape the cheese mixture back into the reserved bowl, then break it up into fine crumbs with a fork or by hand. Reserve the baking sheet pan for the next step.

Dredge fish strips in flour, shake off excess, then dip into the bowl with the egg. Let the egg drip off, then dredge fish strips in the cheese crumbs, pressing to adhere. Place on the baking sheet pan, spacing them 1-inch apart.

Place fish sticks in the oven and bake until cooked through, 5-7 minutes. Remove from the oven.

Meanwhile, wash and dry the fresh produce.

Juice 3 lemons into a large bowl. Cut remaining lemons into wedges and set aside.

Add mayonnaise, oil, Dijon, maple syrup, and spices to the bowl with the lemon juice; whisk to combine the dressing.

Fold the kale leaves in half lengthwise and slice off the stems. Finely chop leaves and transfer to the bowl with the dressing.

Trim off and discard the root end of the cabbages; halve cabbages lengthwise, then thinly slice crosswise and add to the bowl with the dressing.

Using a knife, shave the dill leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the dressing. Using your hands, massage the shredded greens with the dressing until wilted, 1-2 minutes.

To serve, divide fish sticks and coleslaw between plates. Garnish with lemon wedges and enjoy!

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