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Tad Seaborn/The Globe and Mail

This yielding fish sammie is all about the tender texture: brain food for your mind, comfort for your senses.

Servings: 1


Whitefish fillet

Olive oil

White submarine bun


Sriracha sauce

Lamb’s lettuce (mâche)


Take a whitefish fillet and pan-fry in olive oil until golden on each side. Prepare your fillet in advance and bring it to work. Lay the fillet onto a supremely fresh white submarine bun squiggled with mayonnaise and spicy, garlicky Sriracha sauce (a.k.a. Rooster Sauce). A thin bed of tender, nutty lamb’s lettuce (mâche) adds a fresh, delicate touch. If you enjoy a bit of crunch, lightly toast the bun – or serve with a handful of salty, crinkle-cut potato chips.