Grilled Fish Sandwich with Herby Mayo

27 Apr 2021

Grilled Fish Sandwich with Herby Mayo

15 Minutes | easy | Serves 2

This is a lovely, light sandwich for a hot day – perfect for when you want something fresh but full of flavour. Cod loins are the best choice for this dish, as they’re thicker and easier to cook. Don’t worry about the fish falling apart a little bit on the grill – just wait until it releases itself naturally before turning, and use two spatulas to turn it over gently.


  • 2 cod loin fillets (approx 250g)
  • 1 lime
  • ½ teaspoon paprika
  • 4 tablespoons mayonnaise
  • 1 tablespoon each mixed herbs (e.g. mint, parsley, tarragon, chives)
  • 1 teaspoon lemon juice, plus the rest of the lemon to serve
  • 1 teaspoon capers
  • 1 tablespoon finely chopped gherkin
  • ¼ iceberg lettuce, shredded
  • ½ small red onion
  • Sliced cucumber, to serve
  • White buns or soft white bread
  • Oil, for cooking




Combine the mayonnaise, herbs, lemon juice, capers and gherkin and mix well. Set aside.

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Combine the iceberg lettuce, red onion and some salt and set aside.

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Rub the fish fillets

Rub the fish fillets with the juice of ½ lime, then rub with the paprika and season with salt.

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Heat two gas burners

Heat two gas burners on the Jupiter Outback BBQ and set the heat to high. Once hot, use a piece of kitchen paper or a cloth to lightly rub the grill with oil.


Place the fish fillets on the grill

Place the fish fillets on the grill and cook for a few minutes each side, or until just cooked through. Allow the fish to release itself from the grill before turning, and turn gently using two spatulas – but don’t worry too much if it falls apart either!​​​​​​​

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Lightly toast the buns or bread.​​​​​​​

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Make the sandwiches

Make the sandwiches by spreading each bun or piece of bread with the mayo, adding some salad and the fish and closing the sandwich. Serve with extra lemon wedges.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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