Baked Fish Nuggets with Caper Dill Mayo Recipe

1. Preheat oven to 425 degrees F.

2. Beat eggs and old bay seasoning and place in a small bowl.

3. In a separate bowl, combine both crumbs, garlic powder, and lemon pepper seasoning.

4. Dab fish dry with a paper towel and cut into bite sized pieces about 1 to 2 inches.

5. Dredge the fish in flour. Dip each nugget in egg and then into the crumb mixture coating all sides.

6. Place on a parchment-lined baking sheet and spray with cooking spray.

7. Bake for 10 minutes, then broil for 2 minutes or until lightly browned if desired. Cook until fish flakes easily. Do not overcook.

Caper Dill Mayo:

1. Using a knife, carefully remove and discard the peeling from the pickle, then mince the soft inner flesh.

2. Add the capers to the minced pickle, and using a fork, crush them together against the bottom of the bowl.

3. Add the mayo, garlic powder, and dried parsley to the pickle/caper mixture and blend well.

4. Serve with baked fish nuggets.