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Potato-Crusted Fish Sandwiches

Prep time 9 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 sandwich)
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

Nutrition Information

  • calories 321
  • caloriesfromfat 31 %
  • fat 11.2 g
  • satfat 1.7 g
  • protein 35.7 g
  • carbohydrate 28.2 g
  • fiber 5.9 g
  • cholesterol 77 mg
  • iron 2.7 mg
  • sodium 535 mg
  • calcium 96 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection