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Photo of Open grilled fish sandwich by WW

Open grilled fish sandwich

Total Time
20 min
10 min
10 min
Amazing spices transform this fish sandwich


Ground cumin

2 tsp

Ground coriander

1 tsp

Fresh lemon rind

1 tsp, finely grated

Ground paprika

½ tsp, (sweet)

Ling, raw

600 g, (4x150g fillets)


1 medium

97% fat-free cottage cheese

80 g, (1/3 cup)

Lime juice

1 tbs

Olive oil

1 tbs

Wholemeal bread roll

2 medium, Split

Baby spinach

40 g

Fresh coriander

2 tbs


1 medium, Cut into wedges


  1. Combine cumin, ground coriander, rind and paprika on a plate. Add fish and turn to coat.
  2. Mash avocado in a medium bowl until almost smooth. Add cottage cheese and juice and stir to combine.
  3. Preheat a chargrill or barbecue grill over medium-high heat. Brush fish with oil and cook for 2–3 minutes each side or until just cooked through. Cook rolls, cut-side down, for 1 minute or until golden.
  4. Place rolls, cut-side up, on serving plates. Top with spinach, avocado mixture and fish. Sprinkle with fresh coriander and serve with lime wedges.


SERVING SUGGESTION: Salad of thinly sliced cucumber and red onion, drizzled with lime juice. TIP: Add some heat to the avocado by mixing in 1 long fresh red chilli (finely chopped) or a dash of chilli sauce.