Potato-Crusted Fish Sandwiches

Prep Time: 9 Minutes

Cook Time: 11 Minutes

Ready In: 20 Minutes

Servings: 4

Any mild white fish may be substituted for the cod. If you don't have Greek seasoning, combine 2 teaspoons minced dried onion and 1 teaspoon each of dried mint and oregano.

Ingredients:

3/4 teaspoon grated fresh lemon rind

1 tablespoon fresh lemon juice

3 tablespoons light mayonnaise or reduced-fat coleslaw dressing

2 1/2 cups shredded cabbage

1/4 teaspoon black pepper, divided

4 (6-ounce) cod fillets (about 1-inch thick)

1/4 teaspoon salt

3 tablespoons instant potato flakes

1 tablespoon salt-free greek seasoning (such as cavender's)

1 1/2 tablespoons olive oil

4 (1.6-ounce) light wheat hamburger buns, toasted

Directions:

1. Preheat oven to 425°.
2. Combine first 3 ingredients in a bowl. Stir in cabbage and 1/8 teaspoon pepper; cover and chill.
3. Sprinkle both sides of fish evenly with salt and remaining 1/8 teaspoon pepper. Combine potato flakes and Greek seasoning in a shallow dish. Dredge fish in potato flake mixture, pressing firmly to coat.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add fish to pan; cook 2 minutes. Turn fish over; place pan in oven. Bake at 425° for 8 to 9 minutes or until fish flakes easily when tested with a fork.
5. Place about 1/4 cup cabbage mixture on bottom half of each bun; top each with fish and top half of bun. Serve immediately.

By RecipeOfHealth.com