Topping Makes 4 servings, enough for 4 fillets

Directions: Combine cracker crumbs, parsley and dill. Mix well and set aside. Preheat oven to 400 degrees. In a small skillet over low heat, melt butter and sauté garlic for one or two minutes. Stir in lemon juice. Roll fish on both sides with lemon mixture, then in crumbs, then in lemon mixture again. Place in shallow baking pan. Bake for 8 to 10 minutes or until fish flakes easily.

Nutritional Content:

1 serving or 5 crackers contains approximately 163 calories

1 gram protein

118 milligrams sodium

40 milligrams potassium

1 milligrams phosphorus

1 serving of fish is 3 ounces. The nutrients of fresh fish vary but all fish is a very good source of protein. If using perch for example, figure these food values for 3 ounces; add this to the nutrients for 1 serving of topping:

99 calories

21 grams protein

67 milligrams sodium

293 milligrams potassium

218 milligrams phosphorus

Ingredients: 1 lb. fresh asparagus, 1/2 cup water, 1/2 tsp. black pepper, 1/8 tsp. garlic powder, 1/2 tsp. salt-free dijon mustard, 2 Tbsp. white wine vinegar, 5 Tbsp. olive oil, 1 Tbsp. sour cream, 1 hard cooked egg, finely chopped, 1 tsp. parsley

Directions: Trim, scrape and wash asparagus. Cover with water. Cook until barely tender. Meanwhile, combine pepper, garlic powder, mustard, vinegar, olive oil and sour cream. Beat well. Stir in chopped egg and parsley. Drain asparagus and cover with sauce. Heat thoroughly. Serve hot or chill and serve cold.

Makes 4 servings.

Nutritional Contents:

4 spears of asparagus contain;

14 calories

2 grams protein

3 milligrams sodium

186 milligrams potassium

36 milligrams phosphorus

1 Tbsp. of vinaigrette contains approximately;

146 calories

2 grams protein

19 milligrams sodium

20 milligrams potassium

25 milligrams phosphorus