Open-Faced Bass Sandwich

bass-sandwich
Photo by Danny Kim
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 254 calories
    • Fat 8 g
    • Sat Fat 2 g
    • Cholesterol 97 mg
    • Sodium 848 mg
    • Protein 25 g
    • Carbohydrate 19 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 94 mg

Combine the onion and vinegar in a small bowl. Let sit, stirring occasionally, until soft, 13 to 15 minutes.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Season the fish with the fennel seeds and ¾ teaspoon each salt and pepper.

Cook until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.

Ingredients

  1. Check 1/4 small red onion, sliced
  2. Check 3 tablespoons red wine vinegar
  3. Check 1 tablespoon olive oil
  4. Check 1 pound boneless, skinless bass fillet
  5. Check 1 teaspoon crushed fennel seeds
  6. Check kosher salt and black pepper
  7. Check 1/2 cup plain yogurt
  8. Check 2 tablespoons prepared horseradish
  9. Check 2 tablespoons chopped capers
  10. Check 4 slices rye bread
  11. Check fresh dill leaves, for serving

Directions

  1. Combine the onion and vinegar in a small bowl. Let sit, stirring occasionally, until soft, 13 to 15 minutes.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Season the fish with the fennel seeds and ¾ teaspoon each salt and pepper.
  3. Cook until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.
  4. In a separate bowl, combine the yogurt, horseradish, and capers.
  5. Spread the horseradish yogurt on the bread and top with the fish, onion, and dill leaves, dividing evenly.