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    You are in: Home / Recipes / Mediterranean Fish Sandwiches Recipe
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    Mediterranean Fish Sandwiches

    Mediterranean Fish Sandwiches. Photo by Vicki in CT

    1/3 Photos of Mediterranean Fish Sandwiches

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    breezermom's Note:

    This is originally from Giada at Home and titled Mediterranean Halbut Sandwiches, but I added a bit to the filling, and an optional topping. If you add the prosciutto, omit the extra 1/8 tsp of salt. This just looked so good on her show. I think it would lend itself well to other fish, therefore I changed the title since halibut isn't available in many areas.

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    • 1 loaf ciabatta, ends trimmed, halved lengthwise
    • 2 tablespoons extra-virgin olive oil
    • 1 garlic clove, smashed, peeled, and halved



    1. 1
      For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
    2. 2
      Season the halibut on both sides with the salt, pepper, and greek seasoning. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
    3. 3
      For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes.
    4. 4
      While the bread is cooking, smash the garlic with the side of a large chef's knife, cut off the end, and peel. Rub the cooked surface of the bread with the cut side of the garlic.
    5. 5
      For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, green onion, lemon zest, salt, and pepper.
    6. 6
      Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.

    Ratings & Reviews:

    • on September 08, 2011


      This recipe is going into my "best of the best" file. The fish sandwich is absolutely delicious. I love the sauce ingredients and flavor. It is a gourmet treat! I used tilapia and it worked really well. The toasted bread, rubbed with garlic, is soooooooooo good. My only recommendation is to omit all salt (on fish and in sauce). I think there is enough salt taste from the capers, Greek seasoning and sun-dried tomatoes. This recipe was a huge hit and I will be making it again and again. Thanks! Made for Photo Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2012


      Delish! I kept the fish whole too and used teh filling as a spread, topping with lettuce and forgot the prosciutto - served with chips and ice cream cones. Wonderful and easy dinner!

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    • on April 28, 2012


      Really nice sandwich. I used cod. I also kept the fish whole and browned in the skillet. Combined the mayo and other ingredients which was so delicious as a spread. Layered the prosciutto, spread, , lettuce, fish between great crispy bread. I strongly suggest using the prosciutto as it made this sandwich over the top.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Mediterranean Fish Sandwiches

    Serving Size: 1 (144 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 247.3
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 2.2 g
    Cholesterol 56.5 mg
    Sodium 839.1 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 0.9 g
    Sugars 2.8 g
    Protein 20.5 g

    The following items or measurements are not included:



    lemons, zest of


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