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Balik Ekmek (Turkish Fish Sandwich)

Here's how you make Balik Ekmek (Turkish Fish Sandwich)
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  • Servings: 4
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds white fish (4 fillets, 6 ounces of firm white fish, your choice, such as haddock, Red snapper, cod, sea bass, 24 ounces total)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 ounces sliced sourdough bread (8 slices)
  • Lettuce, washed to serve
  • 3 tablespoons mayonnaise
  • 2 tablespoons capers (rinsed baby capers)
  • Olive oil (1 drizzle of extra virgin olive oil)
  • 4 ounces red onion (1/2 red onion, cut in half and thinly sliced)
  • 1 1/4 pounds tomatoes (3 medium tomatoes, finely chopped)
  • Italian parsley (A handful of flat leaf Italian parsley, finely chopped)
  • 1/2 tablespoon olive oil (extra virgin)
  • 1 lemon, whole (juice of)
  • 1 teaspoon ground sumac
  • Sea salt and ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 350F

  • Step 2: Grease the baking tray with a little olive oil (or line aluminium kitchen foil on a baking tray then grease, for the ease of cleaning). Place the fillets of the fish, drizzle a little olive oil over them. Season the fish with the salt and pepperand bake or grill for the required amount of time (please refer to the cooking instructions for the fish of your choice). Cooking time is usually 3-4 minutes per side, depending on the thickness of your fish.

  • Step 3: While the fish is cooking, make the herb mayonnaise with capers. In a small bowl, combine the mayonnaise, chopped parsley and the rinsed baby capers. Drizzle with a little olive oil; your herb mayonnaise is ready.

  • Step 4: For the sumac salad; work the salt and sumac into the onion slices with your hands really well in a bowl. This will soften the onions, make them more palatable and let the sumac really penetrate to the onions. Add the chopped tomatoes, parsley, juice of lemon and extra virgin olive oil into the bowl and combine well. Season with ground black pepper; your salad is ready.

  • Step 5: Once the fish is baked, slice the sourdough bread (you can toast the bread if you like too.) Spread a thin layer of the herb mayonnaise over the bread and place a cooked fish fillet over it. Then place a spoonful of the sumac salad over the fish. You can add the lettuce and another slice of bread over the top. Or you can simply enjoy as an open fish sandwich with one slice of bread.

We hope you enjoy this recipe!

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