Fish Sandwich

Ingredients 

• 200 grams salmon fish fillets, cut into 3-inch pieces
• 8 ciabatta slices
• Salt to taste
• Lemon juice of ½ lemon
• 1 teaspoon paprika
• ½ teaspoon garlic Powder
• 1 tablespoon olive oil 
• 8 asparagus blanched
• Crushed black peppercorns to taste
• Pesto sauce for spreading
• Fresh baby arugula leaves as required
• 2 medium tomatoes cut into roundels
• 1 avocado, seeded and sliced

Method

1. Preheat oven to 180° C.
2. Place fish pieces on a plate, add salt, lemon juice, paprika and garlic powder and rub well on all sides.
3. Place bread slices on a baking tray. Place the tray in the preheated oven and toast till crisp.
4. Heat 1 teaspoon olive oil in a non-stick pan. Add asparagus and toss for 10 seconds. Add salt and crushed peppercorns and toss on high heat. Transfer to another plate.
5. Heat the remaining olive oil in the same non-stick pan. Place marinated fish pieces in it and cook for 3-4 minutes on each side. Transfer onto an absorbent paper.
6. Transfer toasted bread slices to the worktop and spread some pesto on top of all the slices.
7. Place a few arugula leaves, tomato roundels, cooked fish pieces and avocado slices on top of 4 slices. Sprinkle some crushed peppercorns on top.
8. Cover the prepared bread slices with the remaining 4 slices.
9. Serve immediately with tossed asparagus.