Fish Fillets with Lemon Sauce

This recipe was taken out of the April 2009 Runners World Magazine. I made it tonight for Vaughn's birthday and really liked it. It's also a really healthy meal and well balanced for athletes.

• 1 pound thin fish fillets, such as sole, halibut, or flounder
  
• 1 1/2 cups Italian-style bread crumbs
• 1 1/2 teaspoon ground sage
• 2 teaspoons Old Bay (or other Cajun seasoning)
• 2 large eggs
• 2 teaspoons water
• 4 teaspoons extra-virgin olive oil
• 2 tablespoons lemon curd
• 2 tablespoons whole milk
• 2 cups steamed brown rice
• 2 cups steamed broccoli

Pat fish fillets dry with paper towels. Set aside. Mix together bread crumbs, sage and Old Bay. Mix eggs and water in another bowl. Heat olive oil in frying pan over medium-high heat. Dip fillets in the egg mixture; then coat in crumb mixture. Place fish in skillet. Coat the tops of fish with olive oil spray. Flip fillets when brown (about four minutes); brown other side for three minutes. Remove and keep warm. In a small saucepan, gently boil lemon curd and milk over medium heat, stirring frequently. When it forms a slightly thickened sauce, remove from heat (about a minute). Serve the fish over 1/2 cup brown rice, topped with a tablespoon of sauce and a side of broccoli. Serves four.

NOTE: Those are the original instructions. But I did it a little differently. I don't even know what lemon curd is, so I just made the sauce with whole milk, and one lemon zest and juice. It was strong, but really good still. Also, instead of frying the fish, I baked it in the oven at 425 for about 10 minutes. Also, I know fish sometimes sounds intimidating, but you can just buy the raw fillets in the frozen section of the grocery store.