“I know it sounds strange, but I've found this is a quick and easy way to dress up your favorite fish for lunch. I use whatever fish we catch around here (snapper, flounder) but any grocery store fish filets should work just fine. Also, I recommend a cast-iron skillet.”
2 sandwiches

Ingredients Nutrition


  1. Drizzle filets with lemon juice on both sides, then sprinkle with garlic powder.
  2. Allow skillet to heat, then spray lightly with cooking spray (or just a small amount of olive oil).
  3. Slice tomato and enough mozzarella to cover two slices of bread (2-4 oz. depending on thickness of slices).
  4. Place fish in skillet and sprinkle with basil. Cook 2-3 minutes, adding lemon juice as needed. Turn fish over and sprinkle with basil. Cook another 4-5 minutes or until fish is cooked through and flaky.
  5. Lighty butter one side of each slice of bread. Buttered sides go on the outside of the sandwich.
  6. Layer mozzarella slices, cooked fish, and sliced tomato between slices of sourdough.
  7. Remove any extra flakes of fish, oil, etc from skillet.
  8. Place sandwiches in skillet (buttered sides out) and cook over low-medium heat until one slice of bread is"toasted" to desired darkness.
  9. Using two spatulas, turn sandwiches over in skillet, taking care not to loose the tomato slices, and cook as before. Remove from skillet, slice in half, and serve.

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