To begin, preheat your oven to 180°C (350°F) if you wish to warm the bread before assembling the sandwich. Place the fish fillets on a plate, drizzle with olive oil, and sprinkle with salt, black pepper, paprika, and cumin. Gently rub the seasoning into the fish to ensure it is well coated.

In a large skillet or grill pan, heat a tablespoon of olive oil over medium-high heat. Place the fish fillets in the pan, skin side down if applicable. Grill each side for about 3-4 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking to keep the fish tender and moist.

While the fish cooks, prepare the vegetables. Thinly slice the red onion and tomatoes, and shred the lettuce. Fresh vegetables add crispness and complement the savoury flavour of the grilled fish.

Once the fish is done, remove it from the pan and let it rest on a plate. Optional: Warm the bread in the oven for about 5 minutes to give it a slight crisp. This step enhances the sandwich texture but can be skipped if the bread is fresh.

To assemble, slice each bread roll lengthwise, leaving one side attached. Layer the shredded lettuce evenly on the bottom half of each roll, providing a fresh, crunchy base for the fish.

Place the grilled fish fillet on top of the lettuce in each roll. Use a fork to slightly break up the fish if needed, so it fits well inside the sandwich without falling out.

Top the fish with slices of tomato, red onion, and a few leaves of fresh parsley. The onions add a subtle sharpness, while the parsley gives an aromatic freshness that balances the fish flavours.

Serve each Balık Ekmek sandwich with a lemon wedge on the side for an optional squeeze of brightness. Enjoy the sandwich warm, with the lemon juice enhancing the taste and bringing out the spices. This sandwich pairs wonderfully with pickled vegetables or a fresh salad for a complete Turkish street food experience.