Makes 4 sandwiches
12 ounces Halibut
Salt and pepper to taste
2 tablespoons olive oil
1 garlic clove, sliced
1 loaf French bread
2 tablespoons olive oil mayonnaise
2 tablespoon sun dried tomatoes packed in oil, drained and chopped
1/4 cup chopped flat leaf parsley
1 tablespoon capers, drained
1 lemon, zested and juiced
2 cups Arugula or mesclun greens, rinsed
• Preheat oven to 425 degrees.
• Coat a baking dish with non-stick pan coating, place fish in dish. Mist the top of the fish with additional spray and season with salt and pepper. Bake 10-15 minutes until fish begins to flake. Remove from oven.
• Combine olive oil and garlic in a small dish. Slice bread into half and coat inside with garlic oil. Place on baking sheet and cook 6 minutes.
• Combine remaining ingredients except for greens into a medium size bowl. Spoon half of sauce onto bottom layer of bread, top with fish then greens and remaining sauce. Cover with bread top. Cut into 4 equal sandwiches.
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