6 (4 oz) farm raised catfish fillets
1 cup fresh whole wheat breadcrumbs
cooking spray
1/4 cup fat free sour cream
1 tbsp lemon juice
1 tbsp Dijon mustard
3 tbsp toasted, chopped pecans

Preheat oven to 500°F.

Dredge fillets in bread crumbs, and place fillets in a broiler pan coated with cooking spray.

Bake at 500°F for 10 minutes or until fish flakes easily with a fork. Arrange fillets on a serving platter and set aside and keep warm.

Combine sour cream, lemon juice, and mustard in a sauce pan; cook over medium to low heat until warm (do not boil) stirring constantly. Spoon sauce over fillets and sprinkle with pecans.

Yield: 6 servings. Serving size: 1 fillet. Points: 3.