1/4 C. low-fat mayonnaise dressing
2 T. freshly grated Parmesan cheese
1 T. fresh lemon juice
1/2 tsp. salt
1/2 tsp. anchovy paste (optional)
1/4 tsp. freshly ground pepper
1/2 C. fresh bread crumbs (1 slice bread)
3 T. chopped fresh parsley
4 cod fillets (6 oz. each)
Lemon wedges

Preheat oven to 450*F. Combine mayonnaise, parmesan cheese, lemon juice, salt, anchovy paste, and pepper in a small bowl. Combine bread crumbs and parsley on a sheet of wax paper. Spread one side of each cod fillet with mayonnaise mixture, then dip coated side into crumbs to coat. Place crumb side up on a jelly roll pan which has been sprayed with nonstick cooking spray. Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown. Serve with lemon wedges.

Yield: 4 servings
Calories: 210
Fat: 6g
FIber: 0g