Heat oven to 450°.
Mix cornmeal, bread crumbs, Spice Krewe Bayou Blend. Lightly brush yogurt on all sides of fish.
Cover a large baking sheet with aluminum foil.
If you have a baking rack, spray lightly with non-stick cooking spray. If you don't have a baking rack, use a spoon or brush to coat the foil with oil.
Put the cornmeal and Spice Krewe Bayou Blend in a shallow dish or plate, and mix.
Coat fish with cornmeal mixture by either pressing each fillet into the cornmeal mixture, or placing fish and cornmeal mix in a sealable container and toss to coat. Make sure both sides of the fish are coated.
Place fish on baking rack, or foil-covered baking sheet *place fish rounded-side up.
Bake uncovered 15 to 18 minutes or until the crust is golden brown and the fish flakes with a fork.
Serve the fillets while they are hot (squeeze lemon juice on fillets, if you like). Refrigerate leftovers within 2 hours.
