6 (4 oz.) catfish fillets
1 c. fresh whole wheat bread crumbs
cooking spray
1/4 c. fat-free sour cream
1 tbsp. lemon juice
1 tbsp. Dijon mustard
3 tbsp. chopped pecans, toasted

Preheat oven to 500°F. Dredge fillets in bread crumbs and place fillets on broiler pan coated with cooking spray.

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

To make sauce, combine sour cream, lemon juice and mustard in a saucepan; cook over medium-low heat until warm (do not let boil), stirring constantly. Spoon sauce over fillets and sprinkle with pecans. Recipe makes 6 servings.

Cal-190, CHO-6.2g, Pro-22.6g, Fat-7.8g.