Directions

1Preheat oven to 350 degrees.

2 Rinse the fish fillets, pat dry, and set aside.

3 Toast the bread crumbs on an unoiled baking sheet in the oven for 5 minutes, until lightly golden. Increase the oven temperature to 400 degrees.

4 In a large shallow bowl, combine the bread crumbs, wheat germ, dill, mustard, garlic, and salt and pepper.

5 Lightly beat the egg whites in a separate shallow bowl. Dip the fillets in the egg whites and then dredge them in the bread crumb mixture to coat both sides evenly.

6 Place the breaded fillets in a lightly oiled or sprayed 8x12-inch baking dish and bake, uncovered, for 20 minutes, or until the fish flakes easily with a fork.

7 Offer several fresh lemon wedges with each serving and drizzle on the fresh juice to taste.