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