Turkish · Lunch
Grilled Fish Sandwich
A grilled white fish fillet layered with a lemony white bean and yogurt mash inside toasted sesame Turkish bread, finished with pickled red cabbage, tomato and parsley. Cannellini beans and Greek yogurt boost protein and fiber while keeping the char-grilled, briny, herb-forward flavor intact.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.3gProtein
19.4gFat
58.1gCarbs
8.4gSugar
9.8gFiber
890mgSodium
108mgChol
3.9gSat Fat
1150mgPotassium
220mgCalcium
5.6mgIron
2.1mcgVitamin B12
28mgVitamin C
Goes well with
Turkish Beer (Efes)
local
Ayran
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the white fish fillet dry and season with salt. Toss the red cabbage with lemon juice and salt; set aside to quick-pickle for 10 minutes until softened.
2
Mash
In a small bowl, mash the cooked cannellini beans with Greek yogurt and a pinch of salt until mostly smooth with slight texture remaining.
3
Grill
Brush the fish fillet with olive oil and grill on a hot pan over medium-high heat for 3 to 4 minutes per side until opaque and flakes easily.
4
Toast
Split the simit roll and toast the cut sides on the griddle over medium heat for 1 minute until golden and crisp at the edges.
5
Build
Spread the bean mash on the roll base, layer the grilled fish, tomato slices, pickled cabbage, onion slices, parsley, and sumac on top.
6
Plate
Cut the sandwich in half and serve immediately while the fish is warm and bread is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 22 sesame simit bread roll or crusty roll, split
- 2/3 cup170g cannellini beans, cooked
- 6 tbsp90g Greek yogurt
- 2 tbsp30ml lemon juice
- 1 cup80g red cabbage
- 44 tomato slices
- 2 tbsp8g parsley
- 11 onion
- 2 tbsp28ml olive oil
- 1 tsp1 tsp sumac
- salt, to taste
