Instructions: Preheat oven to 400 degrees. Spray 15- by 10-inch jelly-roll pan with nonstick cooking spray.

Combine bread crumbs, paprika, lemon peel and dill in shallow bowl or pie plate. Place flour in resealable plastic food storage bag. Beat egg whites and water together in another shallow bowl or pie plate.

Add fish, one fillet at a time, to bag. Seal bag; turn to coat fish lightly. Dip fish into egg white mixture, letting excess drip off. Roll fish in bread crumb mixture. Place in prepared jelly-roll pan. Repeat with remaining fish fillets.

Drizzle margarine evenly over fish. Bake 15 to 18 minutes or until fish begins to flake when tested with fork.

Prepare Tartar Sauce while fish is baking. Serve fish with lemon wedges and Tartar Sauce.

Tartar Sauce: Combine all ingredients in small bowl; mix well. (Makes 2/3 cup)

This recipe yields 6 servings.

Comments: Scrod, another name for young cod, was introduced at the Parker House Hotel in Boston in the 1890s. This flaky and deliciously simple preparation allows its natural goodness to dominate the dish.

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