Athenian Fish Sandwich Recipe

Prepare the marinade

In a shallow dish large enough for the fillets, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced 2 garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper until combined.

Marinate the fish

Pat the fish fillets dry with paper towels. Place them in the dish and turn to coat both sides with the marinade. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to let flavors penetrate. Remove from fridge 10 minutes before cooking to come closer to room temperature.

Cook the fish

Heat a large nonstick skillet or grill pan over medium-high heat and add 1 tbs oil. When shimmering, add fillets skin-side down if skin-on, or presentation-side down. Cook 3–4 minutes without moving until a golden crust forms. Flip and cook another 2–4 minutes until flesh is opaque and flakes easily (internal temp ~140–145°F / 60–63°C). Transfer to a plate and let rest 2 minutes. If using thinner fillets, reduce time accordingly (2–3 minutes per side).

Break the cooked fillets into sandwich-sized pieces (2 pieces per sandwich) or leave whole if they fit the roll. Spoon any resting juices over the fish.

Prepare cucumber

Grate the seeded cucumber and place in a fine sieve or clean towel. Squeeze out excess moisture until mostly dry (this prevents a watery spread). Measure about 1/2 cup packed.

Mix tzatziki

In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 2 tbs chopped dill, 1 tbs lemon juice, 1 tsp olive oil, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until assembly; it can be made up to 24 hours ahead to develop flavor.

Prep produce and bread

Slice the tomato into 1/4-inch rounds and toss gently with 1/4 tsp salt and 1/4 tsp black pepper. Thinly slice red onion. Split the crusty rolls and lightly brush cut sides with the optional 1 tsp butter or a little olive oil.

Toast rolls (optional)

Place split rolls cut-side down in the warm skillet used for the fish (reduce heat to medium) for 1–2 minutes until lightly toasted and fragrant. Remove.

Assemble sandwiches

Spread about 2–3 tbs of the tzatziki-style spread on the bottom half of each roll. Layer mixed greens (about 1/2 cup), then place the warm fish pieces on top. Add 2–3 tomato slices and a few red onion rings. Sprinkle about 2 tbs crumbled feta over the fish and drizzle 1 tsp extra-virgin olive oil over the tomato if desired. Top with the other roll half.

Serve with lemon wedges for squeezing over the fish. If making ahead, keep spread and vegetables separate and assemble just before serving to avoid sogginess.

If you prefer a pressed sandwich, return the assembled sandwich to the skillet on medium-low heat and press gently with a spatula for 30–60 seconds per side to warm through and slightly compress the sandwich. Watch so the bread doesn't burn.