Fish Sandwiches with Lemon-Basil Mayo Sauce

 

1

cup Fiber One® original bran cereal

1

teaspoon grated lemon peel

1/4

teaspoon salt

1/4

cup reduced-fat mayonnaise

2

tablespoons fat-free (skim) milk

6

cod fillets (4 oz each), patted dry

Cooking spray

6

whole wheat burger buns, split

6

leaves lettuce

12

slices tomato

1/2

cup reduced-fat mayonnaise

3

tablespoons chopped fresh basil leaves

1/2

teaspoon grated lemon peel

• 1 Heat oven to 400°F. Spray large cookie sheet with sides with cooking spray.
• 2 Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• 3 In shallow dish, mix cereal, 1 teaspoon lemon peel and the salt; mix well. In another shallow dish, beat 1/4 cup mayonnaise and the milk with whisk until smooth. Dip each cod fillet into mayonnaise mixture, coating all sides. Coat thoroughly with crumb mixture. Place on cookie sheet. Spray each fillet with cooking spray.
• 4 Bake about 20 minutes or until fish flakes easily with fork and crust is golden brown.
• 5 For each sandwich, place lettuce leaf on bottom half of bun. Top with fish, 2 slices tomato, 1 rounded tablespoon sauce and top half of bun.