Potato-Crusted Fish Sandwiches

Ingredients

• 0.3 teaspoon pepper black divided
• 2.5 cups cabbage shredded
• 24 ounce filets ()
• 3 tablespoons the dressing light reduced-fat
• 1 tablespoon juice of lemon fresh
• 0.8 teaspoon lemon rind fresh grated
• 1.5 tablespoons olive oil 
• 3 tablespoons potato flakes instant
• 0.3 teaspoon salt 
• 1 tablespoon greek seasoning salt-free (such as Cavender's)
• 6.4 ounce wheat hamburger buns light toasted

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 42
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.
4. Combine potato flakes and Greek seasoning in a shallow dish. Dredge fish in potato flake mixture, pressing firmly to coat.
5. Heat oil in a large ovenproof skillet over medium-high heat.
6. Add fish to pan; cook 2 minutes. Turn fish over; place pan in oven.
7. Bake at 425 for 8 to 9 minutes or until fish flakes easily when tested with a fork.
8. Place about 1/4 cup cabbage mixture on bottom half of each bun; top each with fish and top half of bun.
9. Serve immediately.