Baked Fish Fillets with Dill Sauce

Here’s an idea for Saturday’s catch.

• 1 pound freshwater fish
• 1 tablespoon lemon juice
• 1 teaspoon water
• 1/2 teaspoon pepper
• 1 small onion diced

Preheat the oven to 425 degrees Fahrenheit. Coat 9X13 inch baking dish with nonstick cooking spray. Place the fish in a single layer in the baking dish. Sprinkle the fish with lemon juice, water, pepper, and onion. Cover tightly with foil. Back 20-25 minutes until internal temperature reaches 145 degrees Fahrenheit.

Dill Sauce

• 1/4 cup low-fat mayonnaise
• 1/4 cup fat-free milk
• 1 tablespoon dried dill weed
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard

Place mayonnaise in a sauce pan. Gradually whisk in milk. Whisk over medium-low heat for 2 minutes or until smooth and heated through but not bubbly. Remove sauce from heat. Stir in dill weed, lemon juice and Dijon mustard. Remove fish to a serving platter. Spoon dill sauce over fish and serve.