Parmesan and Parsley Crusted Fish Hoagies

By using the broiler for the Parmesan and Parsley Crusted Fish Hoagies, the fish cooks quickly and gets dinner on the table in a jiffy.  Consider serving the sauce on the side so the rolls don't get soggy before eating.

Parmesan and Parsley Crusted Fish Hoagies

Serves 4

1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon minced dried parsley flakes
1/2 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon paprika

4 tilapia fillets (6 ounces each)

4 hoagie rolls, split

1 cup shredded lettuce

1/4 cup thinly sliced carrots

Sauce: 
1/4 cup plain Greek yogurt

1 tablespoon lemon juice

1/2 teaspoon dill weed

1/4 teaspoon garlic powder

1/4 teaspoon prepared horseradish

In a shallow bowl, combine the first five ingredients. Coat fillets with bread crumb mixture.

Preheat broiler.  Place fish on a baking sheet lined with parchment paper.  Broil 4 inches from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Broil rolls, cut side up, for 30-60 seconds or until toasted.

Meanwhile, in a small bowl, combine the sauce ingredients; spread over bun bottoms. Top with tilapia, lettuce and carrots.  Replace roll tops.