Forget everything you thought you knew about fish sandwiches. This Turkish Fish Sandwich isn't your typical soggy bread and bland fillet affair. Imagine flaky, pan-fried white fish, bursting with bright, zesty flavors, nestled in a warm, crusty roll. We're talking a symphony of textures and tastes, a vibrant explosion of Mediterranean sunshine in every bite. Think creamy dill yogurt sauce, crisp, refreshing vegetables, and a hint of spice that dances on your tongue. This isn't just a sandwich; it's a culinary journey to the sun-drenched shores of Turkey.
Prepare to be amazed by the simple yet incredibly satisfying flavors of this authentic Turkish street food favorite. This recipe takes you beyond the ordinary, offering a fresh and exciting twist on a classic. From the perfect preparation of the fish to the assembly of the ultimate Turkish Fish Sandwich, every step is detailed for your culinary success. Ready to embark on this flavorful adventure? Let's dive into the step-by-step guide!
Tools Needed
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Mixing bowl
- Glass jar
Ingredients
- Cod fillets
- Olive oil
- Lemon
- Fresh parsley
- Fresh cilantro
- Fresh oregano
- Fresh basil
- Butter
- Tahini
- Dried herbs
- Pita bread
- Cabbage: 1 head
- Apple cider vinegar: 1/4 cup
- Honey: 2-3 tablespoons
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Cod and Roast
- Preheat oven to 450°F (230°C).
- Cut cod fillets into large chunks or leave whole.
- Coat cod chunks with olive oil, check for bones, and add a squeeze of lemon juice.
- Roast cod on a parchment-lined baking sheet for 10-15 minutes, or until it flakes easily.
Step 2. Make the Tahini-Herb Sauce
- Chop fresh herbs (parsley, cilantro, oregano, basil).
- Mix together equal parts butter and tahini, then add chopped fresh and dried herbs.
- Once the fish is cooked, brush generously with the tahini-herb mixture and let it sit for a few minutes.
Step 3. Prepare the Pickled Cabbage
- Prepare pickled cabbage by shredding cabbage and mixing with olive oil, apple cider vinegar, honey, salt, and pepper. Let it sit for a few minutes.
Step 4. Assemble and Serve
- Line a pita bread with pickled cabbage, add the roasted cod, and drizzle with extra tahini-herb sauce or raw tahini.
Read more: Arabian Flame Grilled Fish (Samak Mashwi) Recipe
Tips
- This recipe is more of a technique than a precise recipe; adjust herb quantities to your liking.
- To store leftover herbs, blend them with olive oil and freeze.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish instead of cod?
Yes! Other firm, white fish like halibut, snapper, or even sea bass would work well. Adjust cooking time as needed depending on the thickness of the fish.
2. How far in advance can I make the pickled cabbage and tahini sauce?
The pickled cabbage can be made 1-2 days ahead of time and stored in the refrigerator. The tahini sauce is best made fresh, but can be stored for up to 2 days in the refrigerator.
This Roasted Cod with Tahini-Herb Sauce and Pickled Cabbage is a dish that effortlessly balances bright, fresh flavors with comforting warmth. The contrasting textures and tastes create a truly memorable dining experience, perfect for a weeknight meal or a special occasion. Enjoy the delicious results of this simple yet impressive recipe!