This Panko-baked barramundi sandwich is a great way to elevate a family meal without getting too fussy.
Healthy and simple, this barramundi sandwich has a great Mediterranean vibe. Serve it warm to enhance its aroma and flavor. Recipe by Chef Kelly Armetta. Food styling and photography by Nicole Gaffney.
Step 1Heat oven to 350 degrees F.
Step 2Toss barramundi fillets with half of the lemon juice, half of the olive oil, oregano, and salt and pepper.
Step 3Mix panko breadcrumbs with parsley and coat fish with breadcrumbs.
Step 4Place the barramundi on the nonstick baking pan.
Step 5Bake in the oven until cooked through, for approximately 10-12 minutes.
Step 6While the fish is baking, mix together yogurt with red and green onions, remaining lemon juice, and olive oil. Season with salt and pepper.
Step 7Toast bread and spread yogurt dip on bread. Build the sandwich with sliced tomatoes, cucumbers, lettuce and cooked barramundi.
NoteIf you don’t have a nonstick baking pan, use either a piece of parchment paper or use cooking spray and spray a light coat onto a tray.