A winning recipe from DLM's Healthy Alternative Recipe Contest 1995. Submitted by Joan King

Ingredients:

• (3) 1 oz slices French bread (or other firm white bread), cubed
• Vegetable cooking spray
• 2 lemons
• 2 Tbsp reduced-calorie mayonnaise
• Freshly ground pepper, to taste
• 2 tsp water
• Fresh dill
• (4) 7 oz dressed, farm-raised catfish fillets

Directions:

Process bread cubes in food processor or blender 30 seconds or until crumbs are fine. Sprinkle crumbs onto an ungreased baking sheet. Bake at 350° F in a pre-heated oven for 5 - 7 minutes or until lightly browned. Place crumbs in a shallow bowl and set aside. Turn oven up to 450° F.

Combine mayonnaise and water in another shallow bowl and whisk until well mixed. Dip fish in mayo mixture and then dredge in bread crumbs. Place fish on baking dish coated with cooking spray. Bake at 450° F for 17 minutes or until fish flakes easily when tested with a fork. Sprinkle with fresh lemon juice, dill and pepper. Garnish with lemon wedges, if desired.

Makes 4 servings