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Preheat oven to 400°. Line a jelly roll pan with nonstick foil. Arrange fillets, skin sides down, on foil; sprinkle with pepper and 1/8 teaspoon salt. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. While fish bakes, process yogurt and next 4 ingredients in a blender until smooth. Place fillets on a serving platter. Serve with sauce and lemon wedges.
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Seal out syn-propanethial-S-oxide — tear-free onion prep
Ventilated onion container — keeps cut onion fresh, contains smell