Enjoy crisp, baked fish fillets seasoned with spicy black pepper and a hint of chili powder. A creamy, fat-free mayonnaise dressing embellished with bits of garden-fresh dill makes this dish regal.

Light Fish and Chips with Dill Mayonnaise

1/2 cup seasoned dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 large eggs
2 tablespoons milk or water
2 tablespoons all-purpose flour
1/4 teaspoon chili powder
2 pounds white fish fillets, 1/2-inch thick, divided into 4 equal parts
1 (16-ounce) package frozen, seasoned french fry-cut potatoes
1/2 cup fat-free mayonnaise
1 teaspoon chopped fresh dill

1. Preheat oven to 475°F (245°C). Coat a large baking sheet with vegetable cooking spray.
2. Combine bread crumbs, salt and pepper in a medium bowl; set aside.
   Beat eggs and milk or water in a medium bowl; set aside.
3. Place flour and chili powder in a large plastic bag. Rinse white fish in cool water; pat fish dry. Place fish into bag; shake well to coat. Dip each fillet in egg mixture, covering entire surface. Immediately, dip fish into bread crumb mixture, turning to coat entire piece.
4. Place fish on prepared baking sheet; surround with potatoes. Bake until fish is firm and juicy and potatoes are crispy and hot (10-15 minutes).
5. Meanwhile combine mayonnaise and fresh dill in a small bowl; serve a dollop with each portion of fish.

Makes 4 servings.

Cooking Tip: Fish is very delicate; do not overcook. Fish is cooked when it flakes easily when pierced with a fork.