If you don’t happen to live near the Bosphorus, then this sandwich is the closest you will get to the ridiculously moreish fish rolls sold along the banks of this mighty river.
- 2 tbsp plain flour
- 1 x 300 g firm white fish fillet, cut into 2 equal-sized portions
- 2 tbsp chopped parsley leaves
- 1 tbsp capers, rinsed
- 1 garlic clove, finely chopped
- 1 lemon, juiced
- 60 ml (¼ cup) olive oil
- 2 round crispy rolls, sliced in half
- 2 tsp sumac
- ¼ red onion, sliced
- 1 large tomato, thickly sliced
- 2 large handfuls shredded iceberg lettuce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freshly grilled fish served with a lemon and caper dressing and plenty of sumac. It takes a warm summer’s day to the next level.
Tip the flour into a shallow bowl and season well with salt and pepper. Dredge the fish fillets in the flour, coating
thoroughly. Dust off any excess and set aside.
Make a simple dressing by combining the parsley, capers, garlic and lemon juice in a small jar. Season well with salt
and pepper, then put the lid on and shake vigorously until well combined.
Heat 3 tbsp of the oil in a heavy-based frying pan over medium–high heat. Add the fish and cook for 5–6 minutes. Flip the fish over and cook for a further 2–3 minutes or until cooked through and flaking in the middle. Remove from the heat and set aside to rest for 5 minutes.
Heat a griddle pan over high heat. Drizzle the remaining oil over the cut sides of the bread then place, cut side down, in the pan. Place a plate on top to encourage a few chargrill marks. Once toasted, turn the bread 90° and cook until you have a sexy fishnet-stocking pattern on the insides of your bread.
Sprinkle the sumac over the griddled bread and place the fish on the bottom halves. Top with a little of the dressing
then add the red onion, tomato and shredded lettuce. Finish with another drizzle of dressing and pop the lids on.
Eat immediately. With Prosecco.
This recipe is from In Bread (Smith Street Books).