Ingredients
- Red onion 1
- Lemon 1½
- Pomegranate molasses 2 tbsp
- SpinneysFOOD Chilli Powder ½ tsp
- SpinneysFOOD Fine Sea Salt ¾ tsp
- Garlic 1 clove
- Labneh 280g
- Sumac 1 tbsp
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- Sardines 6, skin-on
- Pita breads 6
- Roma or beefsteak tomato 1
- Rocket A handful, fresh
Nutrition (Per serving)
- Calories 371
- Fat 20.3g
- Saturates 6.4g
- Protein 21.4g
- Carbs 26.8g
- Sugars 6.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Istanbul-style fish sandwiches
Seafood 15 Mins Prep · 20 Mins Cook
- Finely slice the red onion. Juice the lemon. In a large bowl, combine the molasses, lemon juice, chilli powder and ¼ tsp salt. Stir to combine. Add in the onion and toss to combine. Set aside for 30 minutes.
- Crush the garlic. Zest and juice the lemon. Combine the garlic, ½ lemon, labneh and sumac in a bowl.
- Heat the oil in a large non-stick pan over a medium heat. Season the sardines well with salt then place in the hot pan. Cook until the skin is golden and crisp, approx. 4 minutes before turning over. Fry until cooked through. Remove from the pan and set aside.
- Drizzle some of the pickling liquid over the pitas then spread over the sumac labneh. Thinly slice the tomatoes and place over the labneh. Top with the sardines. Scatter rocket over the fish and top with the marinated onion.
- Serve immediately.