Rinse the fish under running water and pat dry with paper towels.
Place the fish on a plate and spread mustard on both sides.
Crack an egg and separate the white from the yolk. Dip the fish in the egg white.
In a medium-sized bowl, mix together cornmeal, cheese, thyme, salt, and black pepper.
Dust the fish with the cornmeal mixture, making sure to cover both sides.
Coat a large skillet with cooking spray and heat it over medium to medium-high heat.
Add oil to the skillet and wait until it shimmers.
Place the fish in the skillet and cook it for 2 to 3 minutes on one side.
Flip the fish and continue to cook it until it's done on the other side, about 2 to 3 minutes more.
Serve the fish with lemon wedges on the side.
Notes
Serving size: 1 fillet3 Points®MyWW Points: 0 Blue Plan and 4 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.