Photo of Recipe renovation: fried fish sandwich by WW

Recipe renovation: fried fish sandwich

5 - 7
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
These crispy-coated fish fillets are baked, not fried, which helps cut down on calories and makes preparing them at home a breeze. Just keep in mind that lingcod isn't a cod nor a ling. It's lean and white and boasts a mild, creamy taste, perfect for this fish sandwich. If you haven't used it before, we highly recommend tracking it down to make this recipe. The fish is coated with Dijon mustard and then baked until it's fork-tender. Pile it on hamburger rolls along with fresh lettuce and tomatoes for a hearty lunch or dinner. To add a tangy tartar sauce, simply whisk together some fat-free mayonnaise and pickle relish.


Uncooked lingcod fillet(s)

1¼ pound(s), four 5 oz pieces

Dijon mustard

¼ cup(s)

Seasoned breadcrumbs

½ cup(s), Italian-style

Olive oil cooking spray

4 spray(s), or enough to coat fish

Mixed grain hamburger bun(s)

4 item(s)


8 leaf/leaves, large

Fresh tomato(es)

1 small, sliced


  1. Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray.
  2. Coat both sides of each fish fillet with mustard and then bread crumbs. Arrange fillets on baking sheet and spray surface with cooking spray. Bake until fish is fork-tender and coating is golden brown, about 20 minutes.
  3. Place fish on rolls and top each with lettuce leaves and tomato slices.