Oven-Fried fish with Buttermilk-Mustard Sauce

4 (6 oz 1 inch thick) cod fillets or other fish
1/4c buttermilk (see below)
4 tsp Dijon mustard
1 tbsp honey
1/4tsp kosher salt
1/4tsp freshly ground black pepper
1/8tsp dried rosemary
1/4c dry breadcrumbs
1 1/2tbsp grated Parmesan cheese

Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture. Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip fish in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes. Place the fish on baking sheet. Bake at 450° for about 10-15 minutes or until a fish begin to flake inside. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over fish.

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one teaspoon vinegar or lemon juice, place in 1/3 cup milk to make 1/3 cup. Do not stir, let stand for five minutes before using. Use 1/4c in this recipe.