This recipe represents our part of the country as fishing is very big here. We eat a lot of fish, and this is one of our favorite ways to prepare it.
- 2 pounds whitefish fillets
- 1/8 teaspoon pepper
- 1 egg white
- 1/2 teaspoon salt, optional
- 1/4 cup mayonnaise
- 1/4 teaspoon dill weed
- 1 teaspoon grated onion
- Fresh dill and lemon wedges, optional
- Place fish in a greased 13-in. x 9-in. baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion; spoon over fish. Bake, uncovered, at 425° for 15-20 minutes or until topping is puffed and fish flakes easily with a fork. Garnish with dill and lemon if desired. Yield: 8 servings.
Originally published as Golden Baked Whitefish in Country June/July 1997, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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