4 fresh or frozen fish fillets (such as cod, orange roughy, or pike), about 1/2 inch (about 1 pound)

Nonstick cooking spray

1/4 C. fine dry bread crumbs

1/4 tsp. ground ginger

1/8 tsp. salt

1/8 tsp. ground red pepper

2 T. butter or margarine, melted

4 lettuce leaves

4 baguette-style rolls, hamburger buns, or kaiser rolls, split and toasted

1 recipe Orange-Ginger Topper (see recipe below)

 

Orange-Ginger Topper: In a small bowl stir together 1/4 C. low-fat mayonnaise dressing, 1 tsp. orange marmalade, and 1/4 tsp. ground ginger.   Thaw fish, if frozen. Rinse fish; pat dry with paper towels.  Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a small bowl combine bread crumbs, ginger, salt, and ground red pepper; set aside. Place fish fillets on waxed paper. Brush tops and sides of the fish with melted butter; coat tops and sides with crumb mixture.  Arrange the fish fillets in a single layer, crumb sides up, in prepared baking pan. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.  To serve, top bottoms of rolls with lettuce. Top with fish and Orange-Ginger Topper. Add roll bottoms.