Spring Fish Sandwich

For some reason we don’t eat a ton of fish sandwiches in the winter, but we devour them once the warmer weather comes around.

Lately I’ve been making this awesome fish sandwich that is nice and spicy. It was inspired by my trip to Thailand last winter. Since then I’ve been adding all sorts of spices and peppers to my food! –


  • 2 individual loaves ciabatta
  • 2 limes
  • 2 cloves garlic, minced
  • 1 serrano, pepper, minced and seeds removed (or leave seeds in for more heat!)
  • 1 tablespoon olive oil
  • 1/3 cup low-fat mayonnaise
  • 1 pinch kosher salt
  • 16 ounces cod fillet
  • 4 slices red onion
  • 2 large lettuce leaves


1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.

2. Set out two small bowls. Zest and juice the limes into one bowl, then add the mixed garlic and minced pepper. In the second bowl dollop the mayonnaise and the kosher salt. Scoop one half of the lime-garlic mixture into the mayonnaise mixture and mix well. Pour the olive oil into the remaining mixture in the first bowl and stir well.

3. Spread the olive oil mixture onto the fish and roast for about 10 minutes, or until just cooked through. Cut the fish in two, if they haven’t been cut already.

4. Meanwhile, toasted the ciabatta. Divide the mayonnaise evenly amongst the bread and place the fish on top of each. Top with the onion slices and lettuce.