6 sandwiches| Prep Time 15 twinkles| Start to Finish 35 twinkles
1 mug Fiber One ™ original bran cereal
1 tablespoon grated bomb peel
¼ tablespoon swab
¼ mug reduced- fat mayonnaise
2 soupspoons fat-free( skim) milk
6 cod fillets( 4 oz each), gentled dry
6 leaves lettuce
6 whole wheat burger buns, resolve
LEMON- BASIL MAYO
½ mug reduced- fat mayonnaise
3 soupspoons diced fresh basil leaves
½ tablespoon grated bomb peel
1Heat roaster to 400 °F. Spray large cookie distance with sides with cuisine spray.
2Place cereal in resealable food- storehouse plastic bag; seal bag and finely crush with
rolling leg or meat mallet( or finely crush in food processor).
3In shallow dish, blend cereal, 1 tablespoon bomb peel and the swab; blend well. In an-
other shallow dish, beat ¼ mug mayonnaise and the milk with whisk until smooth.
Dip each fillet into mayonnaise admixture, sheeting all sides. cover completely with
Scruple admixture. Place on cookie distance. Spray fillets with cuisine spray.
4Bake about 20 twinkles or until fish flakes fluently with chopstick and crust is golden
brown. To indurate, cool fillets fully. Wrap tightly. indurate up to 3 months.
Thaw 12 to 24 hours in refrigerator until fully fused. Reheat in hot roaster.
5Meanwhile, in small coliseum, blend ½ mug mayonnaise, the basil and ½ tablespoon
bomb peel.( Mayo can be made up to 2 days ahead; cover and chill.) For
each sandwich, place lettuce splint on bun bottoms. Top with fish, 2 slices tomato
and 1 rounded teaspoon bomb- basil mayo. Cover with bun covers.
1 Sandwich Calories 310; Total Fat 6g( Saturated Fat 1g, Trans Fat 0g); Cholesterol
70 mg; Sodium 710 mg; Total Carbohydrate 34g( Dietary Fiber 8g); Protein 28g Ex-
changes 1 ½ bounce, ½ Other Carbohydrate, ½ Vegetable, 3 veritably spare Meat, 1 Fat
Carbohydrate Choices 2
Fresh Idea If you do not have fresh basil on hand, you can use fresh chives.