Ingredients

• 1 lemon
• 2 tablespoons low fat mayonnaise
• 2 tablespoons Greek yogurt
• 1/4 medium cucumber
• 1 teaspoon fresh dill
• 2 tablespoons butter
• 6 ounces cod (2 fillets)

Preparation

1. Preheat the broiler and broiler pan. Rinse and dry fish fillets. Melt the butter. Cut lemon in half and then cut one half into slices. Juice the remaining half. Peel and finely mince the cucumber.
2. In a small bowl combine the mayonnaise, yogurt, chopped dill, 1 teaspoon lemon juice and cucumber. Refrigerate until ready to serve.
3. Remove the broiler pan from oven and spray with cooking spray. Brush fillets with melted butter and sprinkle with lemon juice. Broil for 5 minutes. Baste with remaining butter and lemon juice and continue to broil until done. To check for doneness insert and twist a fork into the thickest part of the fillet. The flesh will easily separate when cooked through.
4. Place each fillet on a plate and add 3 tablespoons cucumber sauce and garnish with a lemon slice and dill sprig.

Helpful hints

• Use 1/2 teaspoon dried dill if fresh is unavailable.
• Try this recipe with catfish, flounder, salmon, snapper, swordfish, tilapia, trout, tuna or any other fish you like. Thicker fillets can be turned halfway through the cooking.