Pre-heat oven to 425 °F.

Dill sauce : combine sour cream, horseradish, lemon juice, dill weed, and pepper in a small bowl.
Cover & refrigerate until ready to serve.

Crumb coating: mix bread crumbs, cheese, oregano, & paprika,& put onto a plate.

• Rinse the fish & pat dry.
• Dip the fish in buttermilk & then in the crumbs (both sides)
• Place fish in a single layer in a shallow baking pan sprayed with pam.
• Cook according to thickness of fish: 10 min./inch.
• Remove from pan & spoon dill sauce over top.
• Hint: You’ll get more juice out of a lemon by microwaving it on high power for 30 seconds before squeezing it!