Ingredients
- 2 fillets of white fish (mackerel, haddock fillets work well)
- 1 tbsp olive oil
- Salt and ground black pepper to taste
- Slices of sourdough loaf
- Slices of gem lettuce
- 2 tbsp of mayo
- 2 tbsp baby capers
- 1/2 red onion, cut in half and thinly sliced
- 3 tomatoes, finely chopped
- A handful of flat leaf parsley
- Juice of 1 lemon
- 1 tsp ground sumac
Instructions
- Grease the baking tray with a little olive oil and place the fillets of the fish, drizzle a little olive oil over them and bake or grill for 10 mins.
- 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.
- 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 to go.
- Slice the sour dough and lightly toast 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 bread. You can add the gem lettuce and another slice of bread over the top. or enjoy as an open fish sandwich with one slice of bread.
- The sumac salad is also lovely served on the gem lettuce slice.