Name: Open-faced Bass Sandwich Recipe
Total time: 20 min
Yield: 4
Cuisine: Mediterranean

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Top rye bread with horseradish-spiked yogurt, fennel-spiced bass, and quickly pickled red onion for a sandwich that packs a punch. Get the recipe for open-faced bass sandwich. 

How to make Open-faced Bass Sandwich Recipe

Lindsay Hunt

Crawler

Mediterranean

<p>Top rye bread with horseradish-spiked yogurt, fennel-spiced bass, and quickly pickled red onion for a sandwich that packs a punch. Get the recipe for open-faced bass sandwich. </p>

Small red onion,  sliced

Red wine vinegar

Olive oil

Boneless,  skinless bass fillet

Crushed fennel seeds

Kosher Salt And Black Pepper

Plain yogurt

Prepared horseradish

Chopped capers

Slices Rye Bread

Combine the onion and vinegar in a small bowl. Let sit, stirring occasionally, until soft, 13 to 15 minutes.

step 1

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Season the fish with the fennel seeds and teaspoon each salt and pepper.

step 2

Cook until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.

step 3

In a separate bowl, combine the yogurt, horseradish, and capers.

step 4

Spread the horseradish yogurt on the bread and top with the fish, onion, and dill leaves, dividing evenly.

step 5

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