Ingredients

1 whole tail piece fresh halibut (1 1/4 inches thick, by about 1 foot long)
1 cup all-purpose flour
1 egg, beaten
1 cup milk
1 1/2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

1 cup mayonnaise, store-bought
1 lemon, juiced
1 handful fresh parsley leaves, finely chopped
1 handful fresh basil leaves, finely chopped
1 handful chives, finely chopped
Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 foot long sourdough baguette
1 cup lightly packed hydroponic arugula (leafy variety, with stems)
1 ripe avocado, cut in thick slices
1 beefsteak tomato, cut in thick slices
Kosher salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

Put a large sheet tray in oven and heat it for 1/2 hour.

Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you
can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a
breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt
and pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room
temperature to let the coating set.

Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive
oil. Bake for 30 minutes or until golden brown.

Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and
pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just
warmed through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato and avocado on 1 half.
Top with crispy panko fish fillets and top with the other half of bread. Skewer in 2 places and cut across the
middle. Serve with more lemon-herb mayonnaise on the side.