Inspired by India's tikka tradition, this sandwich is made by marinating white fish fillet in a yoghurt-spice mixture and grilling it. Suitable for a pescatarian diet, this sandwich also travels well in a lunchbox.
Toss the fish fillets with the yoghurt, turmeric, cumin, chili, garlic cloves and lemon juice.
Chill the marinated fish for 10 minutes.
Grill the fish fillets for about 5 minutes on each side.
Place the lettuce and red onion inside the bread roll, top with the grilled fish and close.
Don't flip the fish too early on the grill; wait until it releases naturally, or it will break apart. Allergens: contains milk (yoghurt) and wheat (gluten, bread).
Lightly oiling the grill grates before adding the fish greatly reduces the risk of it sticking.
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