I'm more likely to prepare a fish fillet for a quickie solo dinner than the ubiquitous boneless, skinless breast. I am also a sandwich lover and a bread-baker. This sandwich first happened by accident one summer evening. It has been repeated in many variations since then. —ChefJune
slice whole wheat bread, toasted
Very good Dijon mustard (I prefer Fallot, but Maille is also good)
or two leaves of the lettuce of your choice
slice ripe tomato in season (In winter, I prefer sliced, roasted red pepper)
6-ounce fillet white-fleshed fish such as Pacific sole, flounder, sea bass
each fresh thyme and marjoram
coarse sea salt and freshly ground white pepper to taste
Spread the toast lightly with the mustard. Place the lettuce, then the tomato atop the toast. Season tomato lightly with sea salt and freshly ground pepper
Film a warmed small sauté pan with fruity olive oil. Season the fish with the fresh herbs, finely chopped, and sea salt and white pepper to taste. Sauté the fish fillet and place it atop the tomato on the toast.
Deglaze the pan you sautéed the fish in with a little white wine. Drizzle the sauce over the sandwich. Top with an additional slice of toast, if you wish.
Serve with a small mesclun salad on the plate, or seasonal vegetables.