A lovely substitute if you fancy giving the red meat a miss.


With flavours of the chargrill without the burger due to the charred lemons my fish sarnie will be a family favourite for the summer. I would recommend using hake as it is a nice meaty fish and works well.

Note that it says Tartare garnish as we are not binding it with any mayo.

Serves: 4 Sarnies

  • 4 Pieces of Hake cut into 150g portions give or take.
  • 200g breadcrumbs mixed with the lemon zest
  • 1 egg & 100ml milk whisked together ( egg wash )
  • 100g flour
  • 1 tsp salt
  • 4 Blaa or Brioch Bun
  • 1 lemon - juice & zest

For the tartare garnish

  • 6 cornichons finely chopped.
  • 50 g capers
  • 1 tbsp chopped flatleaf parsley
  • 1 tsp chopped tarragon
  • ½ finely diced red onion.
  • 6 green olives finely diced

For the grilled lemon dressing

  • 4 lemons sliced cm thick.
  • 75 ml honey
  • 50g cider vinegar
  • 1tsp turmeric
  • 1tsp salt
  • 20g caster sugar
  • 1 clove garlic finely chopped garlic
  • 150ml rapeseed oil


  1. For the fish: Season the fish with a little salt & the juice of 1 lemon
  2. Flour, egg and breadcrumb the fish
  3. Bake the fish on a baking sheet of paper on a baking tray in a pre heated oven at 190c for 14-16 minutes until golden brown.
  4. For the lemon dressing: Season the lemons with the salt & sugar
  5. Using a chargrill pan or a BBQ char the lemons for 6 minutes each side
  6. Leave to cool slightly. Finely chop & mix together with the remaining ingredients Note: This can be made in advance & will last for weeks once stored in the fridge .
  7. For the tartare garnish: Simply mix all he ingredients together if you want you can add a few tablespoons of mayo to bind.
  8. To serve: Sarnie toast your bun - tartare on the bottom, then fish, then grilled lemon.