Balık Ekmek (Fish Sandwich with Lemon and Onion)
Why this recipe works
- Fast cooking: Thin white fish fillets cook in minutes, making the sandwich easy to prepare for a quick lunch or casual supper.
- Bright finish: Lemon juice lifts the savoury fish and balances the richness of the olive oil.
- Good contrast: Crusty bread, crisp lettuce and soft flakes of fish give the sandwich a satisfying mix of textures.
Get the most out of this recipe
Authenticity notes
- Street-food style: Balık ekmek is widely associated with Turkish street food: simple cooked fish, fresh onion, salad and lemon served in bread without heavy sauces.
- Bread options: Crusty rolls give structure and crunch, while softer flatbread or pita creates a more flexible sandwich.
Ingredient notes
- Choosing the fish: Cod works well because it flakes cleanly and has a mild flavour, but similar firm white fish can be used.
- Use lemon generously: Add the lemon at the end so the flavour stays fresh and sharp rather than cooking into the fish.
Common mistakes
- Watch the spices: Cumin and paprika can catch if the pan is too hot, so reduce the heat if they begin to darken quickly.
- Avoid dry fish: Stop cooking as soon as the fish turns opaque and flakes easily; leaving it in the pan too long can make it dry.
Make-ahead tips
- Keep components separate: Store the cooked fish, bread, lettuce and onion separately so the sandwich does not become soggy.
- Assemble just before serving: Warm the fish, then add the salad and lemon at the last moment for the best texture and flavour.
Equipment you'll need
Ingredients
Instructions
- Pat the cod dry, then season all over with the cumin and sweet paprika. Thinly slice the red onion and shred the romaine lettuce. Cut the lemon into wedges and split the rolls.
- Heat the olive oil in a frying pan over medium-high heat. Add the cod and cook for 2 to 3 minutes per side, until opaque and flaking easily; reduce the heat if the spices start to catch. Transfer to a plate and break into large flakes.
- Fill each roll with lettuce and red onion, then pile in the warm cod. Squeeze over lemon to taste and serve straight away.
Recipe notes
Tips
- For the best texture, keep the pan hot enough to colour the fish lightly, but not so hot that the spices burn.
- If cooking thicker fillets, lower the heat after searing and cook a minute or two longer until the centre turns opaque and flakes.
Substitutions
- Replace cod fillet with Alaska pollock fillet for a similar, budget-friendly sandwich.
- Replace crusty white bread with pita-bread for a softer, more traditional street-food style.
Storage
- Refrigerate up to 1 days
- Store cooked fish, lettuce, onion, and bread separately in the fridge, then assemble just before eating. Reheat the fish in a frying pan over medium heat for 1 to 2 minutes until piping hot, and add fresh lemon at the end.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Fish Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Matjesbrötchen (Pickled Herring Roll with Dill Sour Cream)
Pickled herring roll with red onion and dill sour cream
Vietnamese-French Lemongrass Chicken Baguette
Lemongrass chicken baguette with pickled carrot, daikon and cucumber
Uruguayan Chivito (Steak Sandwich with Egg and Bacon)
Steak sandwich with fried egg, bacon, tomato and mayonnaise
Pão de Queijo Sandwich with Avocado and Ham
Warm pão de queijo sandwich with avocado, tomato and ham
Pulled Pork Bap with Slaw
Pulled pork baps topped with crunchy cabbage slaw
Slow Cooker Pulled Pork Sandwiches
Slow cooked pulled pork in soft rolls with barbecue sauce
Modern Lemon Orzo Salad
Lemon orzo salad with feta, cucumber, tomatoes and parsley
Saure Linsen mit Spätzle (Swabian Sour Lentils with Egg Noodles)
Sour lentil stew served over Spätzle with fried onions
Zucchine alla Scapece (Fried Courgettes with Mint and Vinegar)
Fried courgettes dressed with mint, garlic and vinegar
Modern Pide Flatbread
Boat-shaped Turkish pide flatbread with a soft, chewy crumb
Velouté de Champignons (Creamy French Mushroom Soup)
Blended mushroom soup finished with double cream
Italian Lentil and Tuna Salad (Insalata di Lenticchie e Tonno)
Italian lentil and tuna salad with capers and lemon
Brochettes (Moroccan Lamb Skewers with Cumin)
Grilled lamb skewers marinated with cumin, garlic and paprika
Shawarma-Spiced Roast Chicken Thighs
Roast chicken thighs marinated with shawarma spices, yoghurt and lemon
Moroccan Chicken Skewers with Yoghurt, Garlic and Cumin
Yoghurt-marinated chicken skewers grilled with cumin and paprika
Şiş Kebab (Turkish Chicken Skewers with Yoghurt Marinade)
Turkish chicken skewers in a yoghurt, lemon and garlic marinade
Djaj Bil Lemon Wal Toom (Roast Chicken with Lemon and Garlic)
Roast chicken marinated with lemon, garlic and olive oil
Chicken Shawarma Wrap with Tahini Sauce
Chicken shawarma wrap with salad and tahini sauce
You might also like
Fresh Coconut Water
Chilled coconut water poured from a young coconut over ice
Mexican Burrito Bowl (Lime Rice with Black Beans and Salsa)
Lime rice burrito bowl with black beans, salsa and avocado
Nordic Rugbrød (Dense Rye Bread with Sunflower Seeds)
Dense Nordic rye bread with treacle and sunflower seeds
French Lentil and Roasted Vegetable Bowl with Dijon Dressing
Green lentils with roasted carrots and courgettes in Dijon dressing
Alheira de Mirandela (Portuguese Sausage with Egg, Chips and Greens)
Pan-fried alheira sausage served with chips, egg and greens
Zampone e Lenticchie (Sausage with Lentils)
Sausage served over lentils with tomato and stock
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
WÜSTHOF Classic 8-Inch Chef's Knife
- Excellent build quality
- Reliable edge retention
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
