Instructions: Place fillets in saucepan; cover with water; add a squeeze of lemon juice, a few dots of butter, and a sprinkle of salt and pepper. Cover and poach 5 to 10 minutes, or just until flesh is opaque and flakes easily. Drain, cool and flake fish. Combine with lettuce, tomato and mayonnaise; toss lightly.

Season with salt and pepper to taste. Spread over bottom halves of rolls.

Sprinkle with cheese. Top with remaining halves of rolls.

Makes 2 servings.

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