Directions

1. For cucumber sauce, in a small bowl combine cucumber, yogurt, bell pepper, parsley, horseradish and salt; mix well. Cover and chill at least 15 minutes before serving. (May be made several hours ahead.)
2. In shallow dish combine salad dressing and eggs; mix well. Place stuffing mix in a food processor; process until finely ground. Place crumbs in another shallow dish. Coat fillets evenly in dressing mixture, then coat evenly in crumbs. Place fillets on a wax paper-lined platter; cover and chill up to 4 hours.
3. Preheat oven to 400°F. Arrange fillets on a baking sheet coated with nonstick cooking spray. Bake 12 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.