Shelly's Recipe

Breadcrumb-Crusted Fish

Category: Fish and Seafood

1/2 cup fine dry breadcrumbs, preferably whole-wheat
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/4 cup nonfat plain Greek yogurt
1/4 cup low-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/8 teaspoon salt
1-1 1/4 pounds cod, tuna, wild salmon or mahi-mahi, skinned if desired, cut into 4 portions
4 lemon wedges for serving

Preheat oven to 425. Coat a large baking sheet with cooking spray.

Combine breadcrumbs garlic and oil in a small bowl.

Combine yogurt mayonnaise lemon juice tarragon and salt in another small bowl.

Place fish on the prepared baking sheet.

Spread 1 tablespoon of the yogurt sauce on each piece of fish then pat 2 tablespoons of the breadcrumbs over it.

Bake the fish until opaque in the center and breadcrumbs are golden about 15 minutes. Serve each portion with 1 tablespoon of the remaining sauce and a lemon wedge if desired.