Instructions: To make the dill sauce, combine the yogurt, mayonnaise, pickle relish and dill in a small bowl; mix well. Set aside. Preheat the oven to 500 degrees.

Combine the lemon juice and oil in a shallow dish. Combine the cornmeal, Parmesan cheese, salt and paprika in another dish. Dip the fish pieces in the lemon juice mixture to moisten, then into the cornmeal mixture to evenly coat.

Put the fish on a slightly oiled baking pan and bake until the fish is just opaque through the thickest part, 6 to 10 minutes, depending on the thickness of the fish. Serve the fish with the dill sauce.

This recipe yields 4 servings.

Comments: Instead of the typical deep-fried fish - laden with calories and a mess to clean up - these light, cornmeal-coated strips are baked quickly in a hot oven.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.