Quick Baked Fish Sandwich with Yogurt Onion Dip
INGREDIENTSJump 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.
Heat oven to 350 degrees F.
Toss Barramundi fillets with half of the lemon juice, half of the olive oil, oregano, and salt and pepper.
Mix Panko breadcrumbs with parsley and coat fish with breadcrumbs.
Place the Barramundi on the nonstick baking pan.
Bake in the oven until cooked through, for approximately 10-12 minutes.
While the fish is baking, mix together yogurt with red and green onions, remaining lemon juice, and olive oil. Season with salt and pepper.
Toast bread and spread yogurt dip on bread. Build the sandwich with sliced tomatoes, cucumbers, lettuce and cooked Barramundi.