1/4 c. peeled, seeded, and finely chopped cucumber
1/3 c. reduced calorie mayonnaise
2 tsp. lemon juice
1/8 tsp. dry mustard
1/8 tsp. hot sauce
1/2 c. whole wheat flake cereal, crushed
2 tbsp. grated Parmesan cheese
1/2 tsp. dried whole thyme
1/4 tsp. garlic powder
1/8 tsp. pepper
4 (4 oz.) perch fillets
1 tbsp. olive oil
Vegetable cooking spray
2 tbsp. sliced green onions

Pat cucumber between paper towels to remove excess moisture; set aside. Combine mayonnaise, lemon juice, mustard, and hot sauce. Stir in cucumber. Cover and chill 2 hours. Combine cereal and next 4 ingredients. Brush fillets with oil; dip edge in cereal mixture. Arrange fillets in a single layer in a 12 x 8 x 2 inch baking dish that has been coated with cooking spray. Bake, uncovered, at 500 degrees for 10 minutes or until fish flakes easily when tested with a fork. Serve each fillet with 2 tablespoon reserved sauce; top with 1 1/2 teaspoon onions. Yield: 4 servings (254 calories per serving).