1 lb. fish fillets (cod, orange roughy or catfish)
3/4 c. low-fat buttermilk
1 tbsp. Dijon mustard
1/4 tsp. pepper
1 c. Italian seasoned bread crumbs

Rinse fish and pat dry. In shallow pan combine buttermilk, mustard and pepper. Place bread crumbs on sheet of waxed paper. Dip fish in buttermilk mixture and coat with bread crumbs. Lightly spray large skillet with Pam spray. Cook fillets over medium high heat for four to five minutes on each side, or until fish flakes easily with a fork.

Makes 4 servings.