Cajun Catfish and Remoulade

In a small bowl, mix together mayonnaise, capers, mustard, vinegar and hot sauce. Cover and refrigerate remoulade.

Heat oven to 450°F. Coat a glass 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place one fish fillet in prepared dish and sprinkle with 1/4 teaspoon of the seasoning. Flip one long end over the other like a book. Sprinkle another 1/4 teaspoon seasoning over top of fillet. Repeat with remaining fillets. Top each with a slice of lemon.

Bake at 450°F for 18 to 20 minutes or until fish flakes easily when tested with a fork. Serve with remoulade sauce, brown rice and zucchini, if desired.