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1
Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
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2
Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
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3
Stir in remaining ingredients.
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4
Keep refrigerated.
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5
Makes 1/2 cup.
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6
Preheat oven to 500u00b0F.
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7
Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
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8
Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
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9
Coat a baking sheet with cooking spray.
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10
Place the fish on baking sheet and lightly coat the fish with cooking spray.
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11
Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
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12
Serve immediately with tartar sauce and lemon wedges.
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13
Makes 4 servings.
