Source: dLife

Delicious catfish fillets have a coating with a zing.

Servings

1 lb catfish fillets (wild)
2 tsp mayonnaise
2 tsp white all purpose flour
0.5 cup plain nonfat yogurt
0.5 tsp white wine vinegar
0.5 oz stuffed green olives , chopped (equal to 4 teaspoons)
0.5 tsp celery seeds, ground
0.5 tsp paprika
0.25 tsp white pepper , freshly (or black pepper)
0.25 tsp ground thyme
1 tsp fresh dill weed (or a pinch of dried dill per fillet)
1 medium lemons , cut into 4 wedges (optional)
1 tbsp chopped parsley , fresh (or dried parsley, optional)
1 cooking spray

1 Preheat the oven to 350 degrees F.
2 Coat a baking dish with it with nonstick spray. Then, rinse the fillets in water and dry them between two layers of paper towels.
3 Arrange the fillets in the baking dish.
4 In a small bowl mix together the mayonnaise, flour, yogurt, vinegar, olives, celery seeds, paprika, pepper (if using), and thyme.
5 Spread the mixture over the fish and then sprinkle with the dill.
6 Bake for 15 minutes, or until the fish flakes when touched with a fork. Garnish with the lemon wedges and parsley if desired.