The Ultimate Crispy Fish Fillet Cobb Salad
This salad takes one of my freezer favorites and gives a fun summery twist to the Cobb salad.
Equipment
- 1 baking sheet
- 1 blender
Ingredients
Crispy Fish Fillet Cobb Salad
- 6 Gorton's Crispy Battered Fish Fillets
- 2 cups romaine, chopped
- 3-4 hard boiled eggs, quartered
- 1 cup cooked bacon, chopped
- 2 cups cherry tomatoes, halved
- 1 avocado, cubed
- 1 cup corn, steamed or grilled
Blue Cheese Dressing
- 1 cup blue cheese, crumbled
- 1 cup kefir
- 1/2 lemon, juiced
- 1 tbsp fresh dill, chopped
- salt and pepper to taste
Instructions
The Ultimate Crispy Fish Fillet Cobb Salad
- Preheat oven to 450 degrees.
- Add the fish fillets to a baking sheet. Bake them for a total of 17-19 minutes, flipping them at the 12-minute mark.
- Remove the fish fillets from the oven and allow them to cool for several minutes before chopping them up into smaller pieces.
- Arrange the base of romaine lettuce on a large plate or in a large serving bowl.
- Arrange the remaining ingredients on top of the salad. You can create this as an arranged salad with each ingredient in its own spot. This will allow people to take as much or as little of any ingredient as they like.
- Drizzle the blue cheese dressing over the top. You can serve like this or toss to combine.
- Serve with extra dressing on the side if desired.
Blue Cheese Dressing
- Add all of the ingredients to a blender and blend until smooth and creamy.
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