Serves: 2

1 tbsp extra virgin olive oil
2 white fish fillets
2 tsp dried herbs (eg thyme, oregano)
Ground black pepper, to taste
½ avocado
1 tsp dijon mustard
1 tomato, sliced
½ cucumber, sliced
½ cup salad leaves
2 slices cheese
2 wholegrain rolls

• Pat dry fish fillets so they are dry, and scatter dried herbs and black pepper over each side of the fish fillets.
• Heat olive oil in a frypan over medium heat and add the fish fillets. Cook for about 2-3 minutes on each side until golden and cooked through.
• Spread dijon mustard on the inside of ½ of the roll, then spread the avocado on the other side.
• Press the salad leaves into the avocado, then add the cucumber and tomato.
• Top with the fish and cheese, and press both sides of the roll together.
• Enjoy!