Balık Ekmek (Istanbul Fish Sandwiches with Pomegranate-Dressed Salad)

The Galata Bridge street sandwich: pan-seared, paprika-dusted fish in a crusty roll with shredded lettuce, onion and pepper tossed in a sweet-tart dressing, plus a garlicky yogurt smear.

Ingredients

• 1¼ lb white fish fillets (or mackerel)
• 4 crusty rolls
• 1 romaine heart, finely shredded
• 1 onion, very thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, grated
• ¼ cup Greek yogurt
• a handful of parsley
• 1 lemon
• 1 garlic clove
• 1 tbsp pomegranate molasses

From your pantry: 5 tbsp olive oil, 2 tbsp mayo, 1 tbsp red wine vinegar, 1 tsp honey, 1 tsp paprika, 1 tsp dried oregano, ½ tsp red pepper flakes, salt, pepper.

Instructions

1. Whisk 3 tbsp oil with the pomegranate molasses, vinegar, honey, the juice of half the lemon, salt and pepper. Toss with the lettuce, onion, pepper, carrot and parsley.
2. Stir the yogurt, mayo and grated garlic together with a pinch of salt.
3. Pat the fish dry and season with the paprika, oregano, pepper flakes and salt. Sear in the remaining oil in a large skillet over medium-high heat until browned and flaking, 3 to 4 minutes a side.
4. Split and toast the rolls in the same pan. Spread with the yogurt sauce, add the fish, pile on the salad and squeeze over the rest of the lemon.

Tip: Mackerel is the real thing and its richness is the point; fillets are easy to find frozen. Slice the onion paper-thin and rub it with a pinch of salt first so it softens and loses its bite.

Nutrition per serving

Good for

Adapted from Great British Chefs.

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