Instructions: Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Combine the egg whites with the mustard in a bowl. Combine the nuts and bread crumbs on a plate. Dip the fish first in the pecan mixture, then the egg white, then back in the nuts and bread crumbs. Place the fillets in a single layer on a plate.

Place the baking sheet in the oven for 2 to 3 minutes, to heat it, then place the coated fish in a single layer on the hot pan and return it to the oven. Cook the fish 5 to 6 minutes on each side, or until lightly golden and cooked through.

Meanwhile, heat the oil in a nonstick skillet over medium high. Add the onion and cook 2 minutes. Add the red and green peppers, vinegar, capers and sugar and cook 4 to 5 minutes, until the vegetables are soft. Remove from heat.

Serve the flounder fillets topped with the vegetable relish.

Makes 4
servings.

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