Quick Baked Fish Sandwich with Yogurt Onion Dip

10m Prep

12m Cook

Serves 4

INGREDIENTS
Jump to Instructions

For the fish

  • 12oz The Better Fish® Barramundi Skinless Fillets
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon oregano, dried
  • 8 parsley leaves, chopped
  • ¼ cup Panko breadcrumbs

For the sandwich

  • 2 tablespoons yogurt, low or fat free
  • 1 stalk green onions, chopped
  • 1 teaspoon red onions, finely chopped
  • 1 tomato, sliced
  • ½ cucumber, sliced
  • 8 pieces multigrain bread
  • 4 leaves iceberg lettuce
  • salt and pepper, to taste

This Panko-baked Barramundi sandwich is a great way to elevate a family meal without getting too fussy. Healthy and simple, this fish 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.

INSTRUCTIONS

Step 1
Heat oven to 350 degrees F.

Step 2
Toss Barramundi fillets with half of the lemon juice, half of the olive oil, oregano, and salt and pepper.

Step 3
Mix Panko breadcrumbs with parsley and coat fish with breadcrumbs.

Step 4
Place the Barramundi on the nonstick baking pan.

Step 5
Bake in the oven until cooked through, for approximately 10-12 minutes.

Step 6
While the fish is baking, mix together yogurt with red and green onions, remaining lemon juice, and olive oil. Season with salt and pepper.

Step 7
Toast bread and spread yogurt dip on bread. Build the sandwich with sliced tomatoes, cucumbers, lettuce and cooked Barramundi.

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