The nature of this recipe makes it easier to present in paragraph form.

Pacific Sustainable Seafood Frozen Fish is sold in pieces or sticks; I buy the pieces, which come 6-7 per box. My sandwich held four pieces, and honestly, that was rather greedy. Three is more than enough for me. The pieces are in a plastic bag, which may be clipped closed to hold unused fish.

To cook the fish, preheat the oven to 425F/220C.

Place desired amount of fish on a heavy baking tray, and cook 8-9 minutes per side. The box instructions tell you to place fish on unlined baking tray. I prefer to use baking parchment, which saves washing up.

I find it’s best to cook the fish about 6 minutes per side, but ovens vary. Your senses will tell you.

While the fish cooks, prepare the sandwich.

I use buns from a local Italian grocery. Use whatever bread you like.

Smear bread liberally with Kewpie mayonnaise–or your favorite mayonnaise. Add a good squeeze of hot sauce, if desired. I use Sriracha.  I then add crisp lettuce and thinly sliced onion.

Normally I add pickle chips. This time I tried canned New Mexican Hatch peppers, which promised to be spicy hot. There were not. My other fish sandwiches use pickle chips, and these are sour, not sweet.

Arrange the fish atop the lettuce, close sandwich, slice in half. Eat.

Theme and Variation:

Shred some cabbage instead of, or in addition to, the lettuce.

Sliced tomato, in season.

Mustard, if you are a mustard person

I don’t think catsup belongs here, but who am I to tell you?

Tartar sauce, of course.

Go the Mexican route: black beans, rice, salsa, large tortilla, the fish: wrap it all up. Sour cream. More salsa. Cold beer or, even better, a Margarita.

Also Mexican route: taco shell, shredded cheese, beans, shrededed cabbage, fish. Salsa.

You could also eat the fish on a plate. With fries. If you’re English, mushy peas. If American, French Fries, tartar sauce.

As noted above, this would make a nice buffet, provided the fish is kept warm and the sandwich fixings kept cold, as necessary.