(The Real) Fillet Of Fish Sandwich

• 1 slice whole wheat bread, toasted
• 2 teaspoons Very good Dijon mustard (I prefer Fallot, but Maille is also good)
• 1 or two leaves of the lettuce of your choice
• 1 slice ripe tomato in season (In winter, I prefer sliced, roasted red pepper)
• 1 6-ounce fillet white-fleshed fish such as Pacific sole, flounder, sea bass
• 1 teaspoon each fresh thyme and marjoram
• coarse sea salt and freshly ground white pepper to taste

1. 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
2. Film a warmed small saute pan with fruity olive oil. Season the fish with the fresh herbs, finely chopped, and sea salt and white pepper to taste. Saute the fish fillet and place it atop the tomato on the toast.
3. Deglaze the pan you sauteed the fish in with a little white wine. Drizzle the sauce over the sandwich. Top with an additional slice of toast, if you wish.
4. Serve with a small mesclun salad on the plate, or seasonal vegetables.

whole wheat bread, your choice, tomato, whitefleshed, thyme, salt

Taken from food52.com/recipes/2629-the-real-fillet-of-fish-sandwich (may not work)