Source: dLife

Moist and crunchy fish coated in cornflakes and served with a homemade relish.

Servings

2 cup fresh cucumber, peeled and chopped
0.33 cup fresh dill weed
0.33 cup lowfat plain yogurt
0.25 cup fresh chopped green onion , finely diced
0.25 cup chopped green bell peppers , finely diced
3 tbsp light mayonnaise
1 tsp minced garlic
2 cup corn flakes cereal
1 tbsp reduced fat grated parmesan cheese
1 tsp minced garlic
0.5 tsp dried basil
1 eggs
3 tbsp lowfat milk
3 tbsp white all purpose flour
1 lb Sashimi, snapper, mixed species, fillet , 4 ounces each (or Cod or Haddock)
1 tbsp margarine

1 In a small bowl, mix together cucumber, dill weed, yogurt, green onion, green pepper, onion and garlic, stir well and set aside.
2 Place the corn flakes, parmesan cheese, minced garlic, and dill in a food processor or blender and process until fine put in a shallow bowl or dish.
3 In a separate shallow bowl, mix together the egg and milk.
4 Spread flour on a plate and dust both sides of fish, dip fish in egg mixture to coat evenly, then coat in corn flake mixture.
5 Spray nonstick cooking spray into a large nonstick pan, add margarine and melt over medium heat. Cook fillets until brown, about 5 minutes, flip, and cook another 2 minutes. Serve topped with cucumber relish.

Do not make the relish ahead of time, cucumbers will make it watery.