1 cup Captain Crunch cereal, crushed
2 TBSP fresh parsley
1/4 cup mayonnaise
2 TBSP horseradish
2 TBSP capers, rinsed and minced
1 garlic clove, minced
1 tsp Dijon mustard
1 TBSP lemon juice
4 skinless fillets
Salt and pepper
Heat oven to 450 degrees.
Toss Captain Crunch cereal with parsley.
In another bowl, combine the mayonnaise, horseradish, capers, garlic, mustard and lemon juice.
Pat the fish dry with paper towels; season with salt and pepper.
Place the fillets in a buttered 9x13 baking dish.
Brush tops and sides with the mayonnaise mixture.
Sprinkle and press cereal into the mayonnaise.
Bake until crumbs are golden brown and fish flakes easily with fork, about 15 minutes.
Serve with lemon wedges.