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1
Preheat oven to 350 degrees F.
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2
Put a large sheet tray in oven and heat it for 1/2 hour.
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3
Begin by patting the halibut fillet dry.
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4
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.
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5
Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers.
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6
Season with salt and pepper.
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7
Dip each fillet into the flour, egg mixture, and then panko.
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8
Set aside on a tray at room temperature to let the coating set.
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9
Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray.
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10
Sprinkle with olive oil.
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11
Bake for 30 minutes or until golden brown.
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12
Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined.
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13
Season with salt and pepper, to taste.
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14
Split the baguette in half horizontally.
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15
Open it up and toast it in a hot oven until just warmed through.
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16
Smear each half with lemon herb mayonnaise and stack up arugula, tomato and avocado on 1 half.
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17
Top with crispy panko fish fillets and top with the other half of bread.
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18
Skewer in 2 places and cut across the middle.
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19
Serve with more lemon-herb mayonnaise on the side.
