1 (8 oz.) carton plain low-fat yogurt
3 tbsp. reduced calorie mayonnaise
2 tsp. German style mustard
1/2 tsp. dried chervil, crushed
1 clove garlic, minced
nonstick spray coating
1 lb. fresh pollock fillets
2 tbsp. lemon juice

Combine yogurt, mayonnaise, mustard, chervil, and garlic. Cover and chill for 2 hours. Spray a shallow baking pan with coating. Arrange fish in one layer. Sprinkle with lemon juice. Cover and bake in a 350 degree oven 15 minutes or until fish flakes easily.

Transfer fish to platter; serve with 1 tablespoon sauce for each serving. Cover and refrigerate remaining sauce for up to 1 week. Makes 4 servings.

Options: Cod, flounder, haddock, and pike.