Potato-Crusted Fish Sandwiches

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

Preparation

1. 1. Preheat oven to 425°.
2. 2. Combine first 3 ingredients in a bowl. Stir in cabbage and 1/8 teaspoon pepper; cover and chill.
3. 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. 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. 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.