Skip frying but keep all the crunch with this healthy baked fish sandwich recipe. The wire rack ensures both sides of the baked cod get crispy.
1 large egg white
2 ¼ cups cornflakes, crushed
1 pound cod, cut into 4 pieces
1 teaspoon garlic powder
½ teaspoon ground pepper
¼ teaspoon salt
Olive oil cooking spray
⅓ cup mayonnaise
2 tablespoons dill pickle relish
4 whole-wheat hamburger buns
Lettuce, carrots, cucumbers, radishes, cabbage, bell peppers and/or tomatoes for serving
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper.
Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and 1/4 teaspoon pepper. Spread the mixture on top of the fish.
Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper; cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.
Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.
