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Prep time 15 minutes
Cook time 10 minutes
Yield: Serves or Makes 4
To make the malt vinegar and caper mayo, finely chop capers and combine with mayo and malt vinegar, season with pepper and set aside.
Add mashed avocado to a bowl and add lime juice and season with salt and pepper.
To cook the sea bass, season the fish with salt and pepper, then add about 2 tbsp of olive oil to a heavy-bottomed stainless or cast iron skillet. Heat until shimmering over medium-high heat, then add fish skin side down for 3-4 minutes. Turn fish and cook for one additional minute on the other side. Remove from heat.
To build the sandwiches, divide the caper mayo between the four buns, then top with cucumber ribbons, lettuce and the sea bass filet. Spread the avocado on the tops buns, then sandwich together and serve.