Advertising
Advertising
INGREDIENTS
four 6-8 oz. fish fillets that are about a half-inch thick (see notes)
1 tsp. Szeged Fish Rub, for rubbing on the fish. (See notes)
1/2 cup mayo
4 T freshly-grated or coarsely-grated Parmesan
1/2 tsp. garlic powder
coarse ground black pepper to taste
INSTRUCTIONS
Thaw fish overnight in the fridge and then drain well. (f the fish seems quite wet, I would place it between two paper towels and press out the excess moisture.
Lay fish out on the cutting board, rub on both sides with Szeged Fish Rub (affiliate link) (or your favorite brand), and let fish come to room temperature while you preheat oven to 400F/200C.
In a small bowl or glass measuring cup combine the mayo, coarsely grated Parmesan, and garlic powder. The mixture will be stiff, try to get it combined well.
Keeping the fish on the cutting board, use a rubber scraper to spread that mixture in an even layer on the top of each piece of fish. (It was much less messy to do that on the cutting board than when the fish was in the baking dish; trust me on that!)
Then carefully transfer fish to the baking dish, use the smallest dish you have that fits all the pieces. Season with some fresh-ground black pepper to taste over the topping on the fish. Bake fish in the upper half of the oven for about 12 minutes, or until the fish is starting to get firm when you press on the side with a fork (thicker pieces will take longer to bake).
Then switch your oven to BROIL and brown the topping for 3-4 minutes. (Watch it carefully!) Serve hot.
Advertising