Grilled fish on bread with sumac, red onion and tomato salad

Fish / Seafood


4 fillets of white fish of your choice
10ml/1Tbsp olive oil
Salt and ground black pepper to taste
For Salad
1/2 red onion, cut in half and thinly sliced
3 medium tomatoes, finely chopped
A handful of flat leaf (Italian) parsley, finely chopped
30 ml/2 tbsp extra virgin olive oil
Juice of 1 lemon
5 ml/1 tsp ground sumac
Sea salt and ground black pepper to taste

Slices of crusty bread to serve



  1. Work the salt and sumac into the onion slices with your hands. This will soften the onions, make them more palatable and let the sumac really penetrate to the onions.
  2. Add the chopped tomatoes, parsley, juice of lemon and extra virgin olive oil into the bowl and combine well.
  3. Season with ground black pepper.
  4. Set aside while you cook the fish


  1. Preheat the oven to 180°c
  2. Grease the baking tray with a little olive oil or line with greased aluminium foil on a baking tray. Place the fillets of the fish, drizzle a little olive oil over them.
  3. Coat the fish with the seasoning and bake or grill until the flesh turns white all the way through.
  4. Once the fish is baked, slice the bread (you can toast the bread if you like too.)
  5. Spread a thin layer of mayonnaise over the bread and place a cooked fish fillet over it.
  6. Then place a spoonful of the sumac salad over the bread and simply enjoy.




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