In a small bowl, mix together cucumber, dill weed, yogurt, green onion, green pepper, onion and garlic, stir well and set aside.
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.
In a separate shallow bowl, mix together the egg and milk.
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.
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.