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Bosphorus fish sandwiches

Australian Gourmet Traveller recipe for Bosphorus fish sandwiches.

By Robert Marchetti
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Bosphorus fish sandwiches


  • 8 blue mackerel fillets, pin-boned
  • For drizzling: olive oil
  • ½ Spanish onion, thinly sliced
  • 1½ tsp sumac
  • 4 soft white rolls
  • 1 cup (loosely packed) coriander
  • To serve: lime cheeks
Lemon-lime aioli
  • 2 egg yolks
  • 1 tbsp Sherry vinegar
  • 1½ tsp Dijon mustard
  • 1 garlic clove, finely chopped
  • 80 ml vegetable oil (1/3 cup)
  • 70 ml extra-virgin olive oil
  • Juice of 1 lemon and ½ lime


  • 1
    For lemon-lime aioli, process yolks, vinegar, mustard and garlic in a food processor to combine, then gradually add oils in a thin steady stream, processing until thick and emulsified. Season to taste, add lemon juice and lime juice, refrigerate until required. Makes about 200ml. Remaining aioli will keep refrigerated for 1 week.
  • 2
    Preheat a barbecue or char-grill pan to high heat. Drizzle fish with oil, season with sea salt, and barbecue skin-side first, turning once, until just cooked (2 minutes each side).
  • 3
    Meanwhile, combine onion and sumac in a bowl and set aside. Halve rolls, spread bases generously with lemon-lime aioli, then divide fish among rolls. Top with onion mixture and coriander, season to taste, sandwich with tops and serve with lime cheeks.


Drink Suggestion: 2012 Cape Mentelle Semillon Sauvignon Blanc, Margaret River, WA. Drink suggestion by Maurice Terzini