• Before starting, preheat the oven to 450°F.
  
• Wash and dry all produce.
• Add corn to an unlined baking sheet, then pat dry with paper towels. Season with salt and pepper.
• Drizzle 1 tbsp (2 tbsp) oil over corn, then stir to coat.
• Roast in the middle of the oven for 5-6 min, tossing halfway through, until browned in spots.
  

• Meanwhile, finely chop parsley.
• Drain pickles over a small bowl. Finely chop 1 tbsp (2 tbsp) pickles. Set remaining pickles aside.
• Zest, then juice lemon.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat tilapia dry with paper towels, then season with pepper and 2 tsp (4 tsp) Cajun Spice Blend.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook for 2-3 min per side, until tilapia is cooked through.** Cook in batches, if necessary.

• To a large bowl, add half the mustard, half the mayo, 1/2 tbsp (1 tbsp) yogurt sauce, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• To the bowl with dressing, add cabbage coleslaw mix, corn, diced pickles and parsley. Toss to coat.

• Halve buns.
• Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
• Meanwhile, in another small bowl, combine remaining mayo, remaining yogurt sauce, remaining mustard, remaining Cajun Spice Blend, 1/2 tsp (1 tsp) lemon zest and 1 tsp (2 tsp) pickle brine.

• Spread remoulade on buns. Stack pickles and tilapia on bottom buns. Close with top buns. (TIP: Add some coleslaw to your sandwich, if you like!)
• Divide sandwiches and coleslaw between plates.

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia. Cook in batches if necessary.