1 lb. white fish fillets (orange roughy, sole, or cod)
3/4 c. cultured lowfat buttermilk
1 tbsp. Dijon-style mustard
1/4 tsp. pepper
1 c. Italian seasoned bread crumbs

Rinse fish fillets and pat dry. In shallow pan, combine buttermilk, mustard and pepper. Place bread crumbs on sheet of waxed paper. Dip fish fillets in buttermilk mixture and coat with bread crumbs. Lightly grease large skillet with spray vegetable coating. Cook fillets over medium-high heat for 4 to 5 minutes on each side, or until fish flakes easily with a fork. Makes 4 servings.