SAUTÉED FISH SANDWICH WITH LETTUCE AND TOMATO

INGREDIENTS

4 firm, white-fleshed fish fillets, about 6 ounces each

About 1/4 cup all-purpose flour

Salt and pepper to taste

Sweet paprika

Chopped fresh parsley, or dried parsley leaves

Zest of 1/2 lemon, juice reserved

2 tablespoons olive or vegetable oil

4 crusty sub rolls, white or whole grain

Mayonnaise

Thinly sliced tomatoes

Shredded lettuce, spinach leaves or arugula

Hot peppers (optional)

Place the flour on a small plate. Add salt, pepper paprika, parsley and lemon zest. Coat both sides of the fish with the flour mixture, shaking off excess. Heat a large skillet over medium-high heat. Add the oil. Add the fish and sauté until done and lightly browned, about 3 minutes per side, depending on thickness. Drizzle with a little lemon juice.

Meanwhile, if desired, remove some of the bread from inside the rolls. Lightly toast the rolls. Spread the insides with mayonnaise. Add the fish, then top with tomatoes, lettuce and optional peppers. Serve immediately.

Note: I have used many different varieties of fish for this sandwich, including catfish, flounder, turbot and tilapia.

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