Potato-Crusted Fish Sandwiches

• 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

1. Preheat oven to 425u0b0.
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 425u0b0 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.

lemon rind, lemon juice, light mayonnaise, cabbage, black pepper, cod fillets, salt, salt, olive oil, light wheat hamburger buns

Taken from www.myrecipes.com/recipe/potato-crusted-fish-sandwiches (may not work)