The Sneaky Chef knows her substitutions

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Simply scrumptious seaside fillets

Chilled creamy dill sauce is the perfect pairing with baked, crispy fish fillets. By making smart choices like swapping Plain Dannon Oikos Greek-style yogurt for the mayo normally found in the dill sauce (the yogurt has about 80 percent less fat than regular mayo), you and your family will enjoy great food without even thinking twice about what's missing!

Ingredients:

• 1 pound fresh white fish fillets (tilapia, sole, flounder or haddock)
• 1/2 cup Plain Dannon Oikos Greek-style yogurt
• Nonstick cooking spray

Dill sauce

• 1/2 cup Plain Dannon Oikos Greek-style yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon dried dill
• 1/2 teaspoon dried parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon honey

Breading

• 1/4 cup grated Parmesan cheese
• 1/3 cup whole grain bread crumbs
• 1 teaspoon Italian seasoning
• 1/4 cup sliced almonds

Directions:

1. Preheat your oven to 425 degrees F.
2. To make the dill sauce, combine all ingredients in a small bowl, mix together well and chill until ready to use.
3. To make the breading, use a large, shallow bowl and combine all the breading ingredients, mixing everything together.
4. Spray a baking sheet with the nonstick cooking spray.
5. Add the 1/2 cup Plain Dannon Oikos Greek-style yogurt to a small, shallow bowl.
6. Dredge the fish fillets into the plain yogurt, then pat on the breading crumbs on each side of the fish.
7. Place the fish on the baking sheet and bake for 15-20 minutes, or until the breading is golden.