Fish Sticks with Lemon Dill Dipping Sauce

For the fish sticks:

1 egg

½ tsp. water

1 cup panko bread crumbs

2 T. fresh parsley (or 2 tsp. dried)

2 T. Parmesan cheese, grated

¼ tsp. salt

¼ tsp. pepper

1 lb. fish fillets (salmon, halibut, sole, tilapia, etc.), cut into half-inch strips

For the dipping sauce:

¾ cup mayonnaise

¼ cup plain yogurt

1½ T. lemon juice (equivalent to about half of a lemon)

½ tsp. dill weed (or use 1 tsp. fresh dill)

Pinch of salt and pepper (optional)

To make the fish sticks: Preheat the oven to 400°.

Line a baking sheet with a silicone baking mat or parchment that has been sprayed with cooking oil.

In a medium bowl, whisk together the egg with ½ teaspoon water until well blended and frothy.

In another bowl, stir together the bread crumbs, parsley, Parmesan cheese, salt, and pepper.

One at a time, dip the fish sticks into the egg mixture and then into the bread-crumb mixture, making sure to coat the fish completely. Place the fish sticks on the prepared baking sheet and bake for about 20 minutes or until the fish is cooked through and flakey.

To make the dipping sauce: In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, dill weed, and salt and pepper if using.

Serves 3 to 4.