1. Prepare the tartar sauce. Combine all sauce ingredients in a medium mixingbowl and whisk until evenly blended and smooth. Refrigerate, covered, until needed.

2. Place frozen fish fillets on a plate and microwave on the defrost setting for 3minutes. In a shallow bowl, combine panko and cornflake crumbs. Mix until evenlyblended. Firmly press all sides of each fillet into the crumb mixture.

3. Heat oil in a large nonstick skillet over medium heat. When hot, swirl theoil in the pan, place fillets into skillet, and cook undisturbed for 5 minutesuntil golden. Flip fillets and continue to cook 2 to 3 minutes until fish is cookedthrough.

4. To serve, place 2 pieces romaine on the bottom of each bun. Top with fish, tomato slices if using, and 2 Tbsp. tartar sauce. Cap with top bun and serve.

Source: Hannaford fresh Magazine, September - October 2009