Egyptian Fish Sandwich

INGREDIENTS

2 lb fillet of flaky white fish (we used flounder - it could also be halibut, sea bass, etc.)

1/2 tbs cumin

Olive oil

Salt

Baguette

Salad

1 onion, sliced thin

1 tsp Aleppo pepper (or reg chili flakes)

A little parsley

1/2 lemon

Olive oil

Pickle of your choice, optional (we used okra)

Tahini

2 tbs tahini

1 garlic clove

1 tsp cumin

1/2 lemon, squeezed

A little olive oil

Water

Salt

RECIPE

Season the fish with salt, olive oil, and cumin. Set aside for 30 mins.

Toss the salad ingredients together.

Make the tahini. Combine all the ingredients and whisk. Slowly add a little water until you have a pourable consistency.

Heat a frying pan and add olive oil. Place the fish and cook on medium / high heat for 3 mins on each side until cooked all the way through.

Assemble the sandwich. Slice the baguette. Add tahini. Add fish then more tahini on top, then salad, and a finally little more tahini.

Studio Lunch Egyptian Fish Sandwich