BBQ Fish Sandwich with Sweet Chilli Sauce

GF (optional), DF, Low FODMAP

Serves: 1


  • Salt and Pepper to season the fish fillet
  • 1 sourdough long roll or gluten free bread, slice in half
  • White fish fillet of your choice
  • Olive Oil for cooking

To Serve

  • Coriander
  • Long pieces x 3 Green Spring Onion
  • Ice burg lettuce or Roman lettuce
  • NOGO Sweet Chilli Sauce to taste
  • Mayonnaise
  • Wedge of lemon


  • Heat BBQ
  • BBQ seasoned fish
  • At the same time as cooking the fish, pour a liberal amount of olive oil on the flat plate of your BBQ. Toast the roll/bun until golden in the oil,  remove and place on a serving plate

To serve

  • On the Bun spread mayonnaise to taste
  • Layer the fish, lettuce, coriander and green spring onion
  • Spoon NOGO Sweet Chilli Sauce to taste
  • Serve with a wedge of lemon

Note: This recipe could also be done in a fry pan, the BBQ tends to impart more flavour