This recipe is featured in our weekly Meal Planner. Sign up here to have 7 great recipes delivered to your inbox!
- 4 (6 oz) skin on sea bass filets
- 4 buns or rolls, of choice
- 1 cucumber, peeled into ribbons
- 2 avocados, peeled, pitted and mashed
- juice of one lime
- 2 handfuls little gem lettuce
- 1/ 4 cup malt vinegar
- 1/ 4 capers, drained and rinsed
- 1/ 4 cup mayonnaise
- olive oil, as needed
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.