Baked fish sandwich with spiced mayonnaise
8
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
We gave this classic fish sandwich a sophisticated twist with salsa-infused mayo and spinach leaves. It's a refreshing take that's perfect to assemble for friends and family during the summertime. And you'll make it over and over again since it comes together in just 20 minutes. The lingcod fillets are flavored with seasoned breadcrumbs before pan-frying, which takes less than 10 minutes. Pile the sandwich with the other ingredients, then you're all set to go; it's that easy. If you don't like or can't find cod, you can try with haddock, pollack, bass, mahi mahi, or grouper instead. This recipe is versatile enough so that you can use many different kinds of fish.
Ingredients
Dried plain breadcrumbs
0.5 cup(s)
Table salt
0.25 tsp
Black pepper
0.25 tsp
Uncooked lingcod
1 pound(s)
Cooking spray
1 spray(s)
Reduced calorie mayonnaise
3 Tbsp
Fat free salsa
3 Tbsp
Mixed grain hamburger bun(s)
4 item(s)
Spinach
1 cup(s)
Instructions
1
Combine bread crumbs, salt and pepper in a small dish. Place fillets on a dinner plate, dust each with bread-crumb mixture and press firmly to make crumbs stay in place.
2
Coat a 10-inch nonstick skillet with cooking spray and heat over medium heat. Arrange fish in a single layer in skillet; cook for 5 minutes on one side and 3 minutes on the other side, or until fish is golden and flakes easily with a fork.
3
Stir together mayonnaise and salsa in a small bowl. Spread about 1 1/2 tablespoons of mayonnaise mixture on the bottom half of each bun. Top each with a fillet and 1/4 cup of spinach leaves; cover with bun tops.
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