Istanbul-style fish sandwiches (balik ekmek) make a delicious 15-minute dinner. This popular Turkish street food is typically made with grilled mackerel.
2 mackerel fillets
1 tbsp olive oil
Grated zest and juice ½ lemon
2 ciabatta rolls
1 little gem lettuce
For the pickled onions
1 small red onion, finely sliced
2 tbsp red wine vinegar
For the dill yogurt
4 tbsp thick greek yogurt
Small bunch dill, roughly chopped
- Prepare the barbecue for direct heat (for cooking right over the coals; or see alternative cooking instructions above). Mix the onion with the vinegar and sugar in a small non-metal bowl and set aside. In a separate small bowl, mix the dill yogurt ingredients together and season.
- Rub the mackerel with half the oil and the lemon zest, then season. Barbecue skin-side down for 5-7 minutes until cooked through and the skin is crisp, then transfer to a greased baking tray, skin-side up. Split the ciabatta rolls and toast the cut sides on the barbecue for 1-2 minutes until a little charred and warmed through.
- Drizzle the lettuce with the remaining oil and the lemon juice, then season. Spread the yogurt on the rolls, then top with the lettuce, mackerel and drained pickled onions.