Potato Crusted Fish Sandwiches

I love, love, LOVVVEEE this recipe for a lot of reasons. It is easy to make, it gives you all the brain-feeding goodness of fish without a huge points value or big expense, and tastes terrific. It's even great the next day. I can truly think of no better use for instant potato flakes (certainly not to make fake potatoes). Again from the WW 20 min cookbook.

• 3/4 tsp grated fresh lemon rind
• 1 TB fresh lemon juice
• 3 TB light mayo or reduced fat coleslaw dressing (I used lite Miracle Whip)
• 2.5 c shredded cabbage
• 1/4 tsp black pepper, divided
• 4x 6 oz cod fillets (1" thick)
• 1/4 tsp salt
• 3 TB instant potato flakes
• 1 TB salt free greek seasoning (I use Nantucket's Mt Olympus Rub from HEB grocery store)
• 1.5 TB olive oil
• 4x 1.6 oz wheat hamburger buns

Preheat oven to 425.

Combine first three ingredients in a bowl, stir in cabbage and half of pepper. Cover and chill.

Sprinkle both sides of fish evenly with salt and remaining pepper. Combine potato flakes and greek seasoning in a shallow bowl or dish. Dredge fish in potato flakes and press firmly to coat.

Heat oil in a large ovenproof skillet over medium high heat. Add fish to pan, cook 2 min, turn over, place pan in oven. Bake at 425 for 8-9 min or until fish flakes easily with a fork.

Place 1/4 c cabbage mixture on the bottom of a bun, then fish, and top half of bun.

Yield: 4 servings, 7 points each

(327 cal, 11.2g fat, 5.9g fiber)