Recipe from Weeknights with Giada by Giada De Laurentiis (Clarkson Potter, 2012)Growing up in Italy, I spent many days on the beaches of the Mediterranean. This sandwich combines some of the area's best ingredients and flavors, including fresh fish, sun-dried tomatoes, basil, parsley, capers, and arugula. I love to pack up the sandwiches and bring them down to the beach near my home, where Todd, Jade, and I can have a dinner picnic.
Place an oven rack in the center of the oven. Preheat the oven to 450°F.
- Vegetable oil cooking spray
- 2 (6-ounce) halibut fillets, skinned
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- 1 loaf of ciabatta bread, ends trimmed, halved lengthwise
- 1 garlic clove, halved
- ¹?³ cup mayonnaise
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 tablespoon capers, drained and mashed
- Grated zest of 1 large lemon
- 2 packed cups (2 ounces) arugula
Spray a small baking sheet or glass baking dish with vegetable oil. Season the halibut on both sides with ½ teaspoon salt and ¼ teaspoon pepper. Place on the baking sheet and drizzle with olive oil. Bake for 10 to 15 minutes, until the fish is cooked through and the flesh flakes easily when poked with a fork. Set aside to cool completely, about 20 minutes.
Remove some of the dough from the top half of the bread. Brush the cut sides of the bread with olive oil. Put the bread on a baking sheet and bake in the oven for 6 to 8 minutes, until light golden. Remove and rub the cooked surface with the cut side of the garlic.
In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper.
Using a fork, flake the cooked fish and add to the mayonnaise mixture. Mix until incorporated. Spoon the filling on the bottom half of the bread. Top with the arugula. Add the top half of the bread and cut into 4 sandwiches.