We eat a lot of fish, mostly because it is a fast fix. I can get a fish dinner on the table in less than 30 minutes without breaking a sweat, and my kids usually like it. Dover sole, which is the delicate, small fish I used to make these sandwiches, is the quickest of the quick. These thin fillets take just 3 minutes in the pan.
A delicate fish requires a delicate bun, so I used mini brioche buns and toasted them cut-side down in another skillet while the fish cooked.
I started the recipe by mi some flour with salt and pepper, then dusting the fillets with flour (these fillets were so small that I should've used 2 per sandwich).
I heated equal parts butter and canola oil in a nonstick skillet, then cooked the fillets for 3 minutes total, flipping halfway through. I served the fish on the toasted the rolls with a leaf of lettuce and some mayonnaise mixed with a bit of lime juice.